You are on page 1of 309

The Absolute Best Mug Cakes Cookbook
Quick Start Guide
……………
HUNGRY?
SEE HERE FOR CHOCOLATE CHIP
……………
FAMILY NIGHT?
SEE HERE FOR CARAMEL APPLE
……………
WANT TO IMPRESS YOUR FRIENDS?
SEE HERE FOR CHOCOLATE-MERLOT
……………
ON A DIET?
SEE HERE FOR LOW-CARB COCONUT
……………

Copyright © 2015 by Rockridge Press, Berkeley, California.
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form
or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as
permitted under Section 107 or 108 of the 1976 United States Copyright Act, without the prior
written permission of the publisher. Requests to the publisher for permission should be addressed to
the Permissions Department, Rockridge Press, 918 Parker St., Suite A-12, Berkeley, CA 94710.
Limit of Liability/Disclaimer of Warranty: The publisher and the author make no representations or
warranties with respect to the accuracy or completeness of the contents of this work and specifically
disclaim all warranties, including without limitation warranties of fitness for a particular purpose. No
warranty may be created or extended by sales or promotional materials. The advice and strategies
contained herein may not be suitable for every situation. This work is sold with the understanding
that the publisher is not engaged in rendering medical, legal or other professional advice or services.
If professional assistance is required, the services of a competent professional person should be
sought. Neither the publisher nor the author shall be liable for damages arising herefrom. The fact
that an individual, organization or website is referred to in this work as a citation and/or potential
source of further information does not mean that the author or the publisher endorses the information
the individual, organization or website may provide or recommendations they/it may make. Further,
readers should be aware that websites listed in this work may have changed or disappeared between
when this work was written and when it is read.
For general information on our other products and services or to obtain technical support, please
contact our Customer Care Department within the United States at (866) 744-2665, or outside the
United States at (510) 253-0500.
Rockridge Press publishes its books in a variety of electronic and print formats. Some content that
appears in print may not be available in electronic books, and vice versa.
TRADEMARKS: Rockridge Press and the Rockridge Press logo are trademarks or registered
trademarks of Callisto Media, Inc., and/or its affiliates, in the United States and other countries, and
may not be used without written permission. All other trademarks are the property of their respective
owners. Rockridge Press is not associated with any product or vendor mentioned in this book.
Photography © 2015 by Rachel Ballard
ISBN: Print 978-1-62315-580-3 | eBook 978-1-62315-581-0

Contents

QUICK START GUIDE
INTRODUCTION
CHAPTER 1

The Basics
CHAPTER 2

Take It up a Notch
CHAPTER 3

The Classics
Vanilla Mug Cake
Spice Mug Cake
Caramel Mug Cake
Devil’s Food Mug Cake
Lemon Mug Cake
Marble Mug Cake
Yellow Mug Cake
Carrot Cake in a Mug
Pineapple Upside-Down Mug Cake
Pound Cake in a Mug
CHAPTER 4

Chocolate, Chocolate Everywhere
Lava Mug Cake
Gooey Chocolate Mug Cake
Mexican Chocolate Mug Cake
Chocolate-Pecan Mug Cake
German Chocolate Mug Cake
Chocolate-Peanut Butter Mug Cake

Chocolate–Mint Mug Cake
Holy Cow! Mug Cake
CHAPTER 5

Get Fruity
Strawberry Shortcake in a Mug
Lemon-Blueberry Mug Cake
Blueberry–White Chocolate Mug Cake
Cherry–Chocolate Chip Mug Cake
Banana Mug Cake
Banana-Chocolate–Peanut Butter Mug Cake
Applesauce Mug Cake
Key Lime Mug Cake
White Chocolate–Raspberry Mug Cake
CHAPTER 6

Seasonal Favorites
Coconut Mug Cake
Maple-Nut Mug Cake
Cherry Limeade Mug Cake
Pink Lemonade Mug Cake
Caramel Apple Mug Cake
Pumpkin Mug Cake
Gingerbread Mug Cake
Clementine Mug Cake
Earl Grey and Lemon Mug Cake
CHAPTER 7

Birthdays
Confetti Mug Cake
Chocolate Confetti Mug Cake
Mocha Mug Cake
Chocolate Chip Mug Cake
Chocolate Fudge Mug Cake
Rainbow Mug Cake

White. Butterscotch Mug Cake White Wedding Cake in a Mug Pink Cherry Mug Cake Salted Caramel Mug Cake CHAPTER 8 Holidays Hot Chocolate and Marshmallow Mug Cake White Chocolate–Peppermint Mug Cake Vanilla Chai Mug Cake Eggnog Mug Cake Pumpkin Spice and Chipotle Mug Cake Red Velvet Mug Cake Chocolate-Covered Cherry Mug Cake Pineapple-Coconut Mug Cake Red. and Blue Mug Cake Hummingbird Mug Cake Irish Cream Mug Cake CHAPTER 9 Cake for Breakfast Cinnamon Roll Mug Cake Blueberry Crumb Mug Cake Banana-Nut Mug Cake Doughnut in a Mug Maple-Bacon Mug Cake Raspberry–Coffee Cake in a Mug Oatmeal-Raisin Mug Cake Crumb Cake in a Mug Easy Pancakes and Bacon Mug Cake CHAPTER 10 For the Grown-Ups Mudslide Mug Cake Rum Mug Cake .

and Glazes Vanilla Frosting Cream Cheese Frosting Chocolate Frosting . Strawberry Margarita Mug Cake Spiked Mocha Mug Cake Bourbon and Cola Mug Cake Piña Colada Mug Cake Chocolate-Merlot Mug Cake Peach Daiquiri Mug Cake Grasshopper Mug Cake CHAPTER 11 Mug Cakes for Special Diets Fat-Free Apple-Spice Mug Cake Low-Carb Chocolate Mug Cake Low-Carb Coconut Mug Cake Low-Calorie Mocha Mug Cake Paleo Banana Mug Cake Paleo Sweet Potato Mug Cake Whole-Food Oatmeal-Almond Mug Cake CHAPTER 12 Beyond Cakes Cheesecake in a Mug Sugar Cookie in a Mug Chocolate Chip Cookie in a Mug Chocolate Cobbler in a Mug Apple Crisp in a Mug Peach Cobbler in a Mug Pumpkin Pie in a Mug Chocolate Pudding in a Mug Ham and Cheese Quiche in a Mug CHAPTER 13 Frostings. Toppings.

Peanut Butter Frosting Maple Frosting Chocolate Ganache Bourbon Caramel Syrup Streusel Salted Caramel Sauce Lemon Curd Chocolate Glaze Rum Glaze Lemon Glaze Praline Glaze Vanilla Glaze COMMON FOOD SUBSTITUTIONS MEASUREMENT CONVERSIONS SOURCES FOR INGREDIENTS REFERENCES .

.

You’ll find out how to choose the perfect container for baking your cake (hint: sometimes jelly jars work better) and how to adjust the recipe to get the exact texture you’re looking for in your cake. in a regular ol’ coffee mug. there’s almost no mess to clean up afterward. find the mixer. Tips and tricks are given throughout the book. sneeze your way through a cloud of flour. so no one has to be left out of the fun. everyone in the family can make their very own dessert tailored to suit individual tastes and dietary restrictions. Mug cakes are so easy that even younger children can make them with adult supervision. But nothing makes your shoulders slump more than having a cake craving only to realize just how much time it will take to measure all the ingredients. and then wait for what seems like forever as the cake bakes and then cools. Be warned: Mug cakes are addictive. scrape down the bowl. cream the butter. You probably have everything you need to make your first cake in a mug right in your kitchen. These single-serving treats can be made in a matter of minutes. Enter one of the most fun additions to your kitchen repertoire: mug cakes. gooey chocolate cake to go with your afternoon coffee when it’s time for a work break. and there are even suggestions for throwing delightful mug cake parties. So what are you waiting for? . Best of all. With mug cakes. It doesn’t matter if you’re known as the anti-baker —you’ll have no trouble making any of the recipes on these pages. They are so much fun to make that you might find you can’t stop. You can even have a mug cake cook-off on family nights and see who wins a taste test! This book takes you by the hand and shows you how to make a variety of delicious mug cakes. Or an after-school snack for the kids while they do their homework. Think of a warm. Introduction WHO DOESN’T ENJOY CAKE? It’s like eating a bite of love.

.

and frosted. a bowl. Leftover cake won’t be sitting around. No more arguing over whether to make chocolate or vanilla or who gets to lick the spoon. There’s no need to wait for the oven to preheat or the cake to be baked. Will it be mocha with a ganache glaze or carrot cake with cream cheese frosting? You can make them anywhere you have access to a microwave. Put a pretty mug. and lick their own spoons. Mug cakes allow everyone to pick exactly the flavor they want. Young children will need some adult supervision when they’re using the microwave. Set your microwave for a minute or two and it’s ready to go. There aren’t many ingredients. top it with their favorite toppings. and the measuring is minimal. Here are a few: They are easy to make for cooks of all ages. a spoon. You’ll just need to give the countertop a quick wipe down and put the utensils in the dishwasher. beckoning you with its sugary siren song. You only use a mug. Cleanup is also super easy. or at home. There are so many different kinds of mug cakes that you won’t ever get bored with them! The most difficult decision is which flavor you want to make first. and maybe a measuring spoon or two. too. and some . in the dorm. a container of homemade mug cake mix. so you can get right to work with the important stuff—eating a delicious homemade cake! There are lots of reasons to love mug cakes. 1 The Basics MUG CAKES ARE DEFINITELY ONE OF THE EASIEST desserts you’ll ever make. but they can do the mixing and measuring themselves. Once you eat your mug cake. cooled. These snacks are self-limiting. Added bonus? It's a wonderful way to teach measurements and fractions to children! A mug cake is a great way to create a yummy dessert fast. Dessert is a great way to encourage the family to linger at the table and talk after dinner. Single-serving batches make portion control easy and let the whole family eat healthier. Whether you are at work. your favorite cake is just minutes away. you’re done.

you can create your own recipes. most tender texture. easy. It’s fun! The Ingredients Since mug cakes are designed to be quick. and fun. BUTTER Butter should always be unsalted unless the recipe states otherwise. If you are on a special diet. and ¼ teaspoon kosher salt. Combine ingredients to make your favorite flavor combinations. Once you know what the basic ingredients are. Homemade self-rising cake flour will give the cake the softest. FLOUR Flour. You can make homemade self-rising flour by sifting together 1 cup cake flour. Try a recipe with softened butter and then another time with melted butter to see which you prefer. instructions in a basket tied with ribbon for a creative homemade gift anyone would appreciate. Fat helps with the cake’s texture and moistness. Any large hen’s egg . is an essential ingredient you must have to make a mug cake. of any kind. muffin. Recipes will almost always call for butter or some other fat. If neither seems quite right. or doughnut in a mug for a quick. 1 teaspoon baking powder. or a variety of other flours for the self-rising flour in the recipe—just be sure to add a pinch of gluten-free baking powder. organic eggs. This gives you control over how much salt is in your cake. Generally. self-rising flour is the best choice so you don’t have to play around with tiny fractions of baking powder and baking soda. EGGS The eggs used when testing these recipes were large. you’ll be able to adjust them and experiment with different additions to get exactly the flavor you want. try half cake flour and half all-purpose flour. It’s much easier to mix in if it is softened or melted. Cake flour will give you a softer texture than all-purpose flour. almond flour. Then just measure like commercial self-rising flour. the ingredients list is usually quite short. delicious breakfast on the go. It’s always best to bring your ingredients to room temperature before beginning your cake. you can substitute gluten-free flour. The cake will be easier to mix and will have a far better texture. whether that’s cinnamon-mocha or something no one has thought of before. Once you learn the basics of how to make mug cakes. You can whip up a quick coffee cake. Mug cakes aren’t just for dessert.

or rice milk can be used in place of whole cow’s milk. Brown sugar will give a little caramel flavor to the cake and keep it a little moister. almond milk. Sea salt crystals. Honey or maple syrup can also be used to sweeten your cakes. It’s really up to you. Because these mug cake serving sizes are small. You may even find that you need less. SALT Salt helps bring out the full flavor of food. Date sugar can be used in the same measure as sugar. You may even find you don’t need the other liquid.can be substituted. you can also use measure-for-measure sugar substitutes if you wish. with differing results and flavors. can be sprinkled on top of caramel or chocolate cakes to create sensational flavors. While most recipes in this book use a whole egg. like pretty pink Himalayan sea salt. while white sugar lets the flavor of the cake shine through. Adding a teaspoon or so of butter or another fat can help with that if you prefer a more traditional cake texture. The trick to separating the yolk from the white is having the egg at room temperature. coconut milk. If you don’t have kosher salt. Try a few different salts out. some call for just the egg yolk or the egg white. When milk is called for it is whole milk unless the recipe states otherwise. but it may cause changes in the cake’s texture. It has even fewer impurities than kosher salt. You can use low-fat or skim milk if you choose. Kosher salt is the best to use because there are not many impurities in it to change the flavor of your dish. soy milk. as can smoked salt or fleur de sel. MILK Milk and buttermilk are most often the liquid ingredients called for. SUGAR Sugar can be either brown or white. but some recipes may require coffee or another liquid. Brown sugar and white granulated sugar can be used interchangeably. then your regular table salt may be substituted. If you’re making a dairy-free mug cake. but you’ll want to cut back on the other liquid in the recipe by about a tablespoon. Egg helps the cake rise properly and makes it light and airy. Sea salt is another possibility. .

.

you may find that you’ll have to bake the mug cake a bit longer. If you have a microwave that doesn’t rotate the food while it’s cooking. Microwave ovens come in a variety of wattages. A paper cup can be used. then you’ll also need to turn the mug a couple of times to make sure the cake cooks evenly. ingredients. Each recipe in this book can be made in two 8- to 12-ounce microwave-safe mugs. Thick ceramic can take two minutes or a little more to bake. and the length of time you bake the cake. Because of the way they cook. Whether your mugs are larger or smaller. the type of flour you use. You can certainly use other containers to make your mug cake as well. it’s time to turn your attention to the microwave. and identify the best results. microwaves don’t brown food. THE MUG Finding the perfect mug isn’t too difficult. When baking in a microwave. You can also try microwaving at 70 or 80 or 90 percent power to see if it changes the texture of your cake. it’s important to know which wattage you’re working with. A large. Just remember that whatever container you use. If that’s the case. Record your thoughts. You’ll end up with batter spilling over the sides and pooling in the microwave. Generally the recipes in this book will work fine when microwaved on high. but you’ll need to reduce the microwave time. Most microwave ovens allow you to adjust the power setting. making the cakes easy to transport. it needs to be food safe as well as microwave safe. Your microwave may have less wattage. and results. Your notes can help you figure out what you like and what you don’t. Don’t be afraid to experiment with different containers. observations.000-watt microwave. Glass jelly and canning jars work very well and have screw-on tops. Maybe cooking your cake on 70 percent works better for you than cooking it at a higher power. How else will you find out what ingredient types work best for you and give you the results you’re looking for? It’s a good idea to make notes about the recipes you try. YOUR FIRST MUG CAKE Consider your first few mug cake experiments. and microwave settings to achieve the exact texture and flavor you want. but a cake in a paper cup will be done in less than a minute. Basically anything microwave safe is fine—just don’t fill the vessel more than halfway. fill them only halfway as a rule of thumb. These recipes were tested in a 1. THE MICROWAVE Once you have the mug you want. plain ceramic mug is perfect for most of these recipes. You can add to . Baking on high for 1½ to 2½ minutes should be just about right. and the promise of an easy cleanup will be out the door. The recipes in this book were tested with a heavy. More than halfway when making the cake is asking for trouble. ceramic 12-ounce mug. That way you’ll be able to see a pattern over time.

TRIAL RUN Your first mug cake will take some finessing. You’ll know your mug cake is done when the top is firm but springy when you lightly touch it. So use caution. The nature of microwave cooking makes it easy to overcook baked goods. use whole-wheat pastry flour rather than all-purpose whole-wheat flour. If it feels firm but springy. it is done—or at least not undercooked. put it back in the microwave for 10- to 15- second intervals until the cake is as done as you want it. Start by cooking the mug cake for 1½ minutes. You’ll discover your own tricks as you gain experience. Tips and Tricks Yes. or glaze recipes in Chapter 13. grease the inside of the mug with some butter before adding the batter to it. topping. always microwave one mug cake at a time. wider mugs allow the cake to bake more evenly than tapering or narrow mugs. If your cake is right on the border between being raw and being done. (If you plan to do this. Uneaten mug cakes can be frozen. and err on the side of undercooked. then it’s done. You can also use the tried-and-true toothpick method. the visual appeal and flavor of your mug cakes with one of the frosting. Take the time to bring the ingredients to room temperature for the best results. Remember that the cake will cook for a few more minutes as it cools down. Although you can bake the cake in any size mug. Because of the way microwaves cook. Finally. but there are still a few tips and tricks that will make them even more foolproof. because an overcooked cake will also pass the toothpick test. put it in an airtight container. Let the cake cool.) If you are going to make a mug cake with whole-wheat flour. You can also run a knife around the inside of the mug when the cake is cool and remove the cake before freezing. Your cake will be lighter and more delicate. but here are some guidelines to ensure your success as you evolve from a novice to an expert mug cake maker. To test the cake to see if it’s done. gently touch the top. Make sure you have all the ingredients on hand before you start. mug cakes are ridiculously simple to make. and if it isn’t ready. If a toothpick inserted into the center of the cake comes out clean. the top of the cake will never be golden . Cooking two at once lengthens the time it takes to cook them and may result in uneven cooking. and freeze for up to three months. Always read the recipe instructions carefully before making your mug cake. let it sit on the counter for five minutes and see if it achieves the proper degree of doneness.

It will add a little coconut flavor to the cake. too. unrefined extra-virgin coconut oil works well. Brush the hot syrup on the top of the cake. Unsalted butter is the first choice for fat in most recipes. If still grainy. too. Premake your cake mix to make future mug cake baking even faster and easier. but if you prefer not to use it. then organic. When you want to make a mug cake. It’s wonderful to make the easy. Practice makes perfect! . measure out the amount called for in the recipe. It will give a little color to the cake and a little extra sweetness. you’ll just need to shake the jar to remix the ingredients. Heat it for 30 seconds and check its texture. Put a microwave-safe plate beneath the mug when you are cooking the cake. Put this cake mix in a jar with a tight lid. brown the way oven-baked cakes are. Mug cakes are relatively inexpensive. Add 1 tablespoon water and 2 tablespoons brown sugar to a microwave-safe bowl. and add the other ingredients to the mix. and dessert sauces in the pantry for indulging those cravings that hit you unexpectedly. If this bothers you. Double or triple a recipe. Other mild oils like peanut or vegetable oil can be substituted. but there’s nothing wrong with keeping a variety of canned frostings. there’s an easy fix. It will catch any spills and make cleanup much easier. and then mix the dry ingredients together. which is pleasant for most people. fruit pie filling. so you can experiment with them without feeling like you’ve wasted a lot of money if you don’t like the results. homemade toppings (see Chapter 13). You can create your own signature mug cake desserts for that same reason. continue heating at 10-second intervals until it is no longer grainy. anything goes. You just cut your prep time in half. When it comes to toppings.

.

DRY. If it is not cooked at that point. Always keep the cake batter at the halfway level in the mug. Even though the gorgeous images you see everywhere show the mug cake high. Also. rubbery texture is often caused by overmixing the batter once the flour goes in. Cakes made with coconut flour will almost always be crumbly to some extent because coconut absorbs more moisture. When it’s gently mixed for a very short period of time. Cakes made without egg will be a bit crumblier than those with it. light. WHAT GOES UP SHOULDN’T COME DOWN: THE CAKE ROSE AND THEN SANK. you should cook it for the shortest time listed—usually 1 minute. IS IT A CAKE OR A BALL? IT WAS RUBBERY. Next time add less batter to the mug. overcooked cake is not the way to end your cake craving. try adding an egg if the recipe doesn’t call for one. The other possibility is that there’s nothing wrong at all. DRY. or omitting the egg if the recipe does call for it. If the texture of your cake is too crumbly for your tastes. A dry as dust. Flour has a protein in it (gluten) that develops the longer you mix it. try using cake flour instead of all-purpose flour. TROUBLESHOOTING OH NO. . A weird. but they can’t be compared to cakes baked in an oven. the protein doesn’t develop. Mug cakes are yummy and fast. It doesn’t affect the flavor at all—it will still be delicious. the truth is that the cakes have a tendency to sink a little when you take them out of the microwave. The top should be firm but springy when touched. It could be that the cake wasn’t all the way done. All batters should be mixed just until smooth. Don’t fill the mug with more batter thinking it will help. as it has a lower protein content. and beautiful. IT WAS CRUMBLY. Microwaves cause the batter to rise fast and high while it’s cooking. IT WAS DRY. The only thing that will happen is that the cake will overflow in the microwave and you’ll have a mess to clean up. The mug was likely more than half-full. IT OVERFLOWED. continue to cook it in 1-second intervals until the cake is firm but springy to the touch. Next time try microwaving it for 10 more seconds. The first time you microwave a mug cake.

.

You may need to bake your cakes for less time if using a small ramekin or more time if using a larger mug or jelly jar. Bake It Old School If you love the idea of mug cakes but don’t have a microwave or prefer not to use one. 2 Take It up a Notch NOW THAT YOU KNOW THE BASICS. Mug cake recipes can easily be adjusted for baking in an oven or toaster oven. let’s jump into some of the variations to show you just how versatile these little desserts really are. and then place the cookie sheet with the mugs on it in the oven for 7 to 10 minutes. The cakes are done when a toothpick inserted into the center comes out clean. . Spoon the batter into the greased mugs. but it does have its benefits. Making a mug cake in the oven will increase the amount of time you have to wait for that first. If you have any doubt at all. Preheat your oven or toaster oven to 350°F while you measure and mix the cake batter in a small bowl. you don’t have to miss out on all the fun. Grease the inside of the mugs carefully with unsalted butter and place them on a cookie sheet. Always keep an eye on the cakes so they don’t overbake. Easy Dietary Substitution Tricks It’s difficult to be that one person or have a child who can’t eat what everyone else is eating. An oven- baked cake will be moister and lighter in texture than a cake cooked in the microwave. So if you’re having a mug cake party. oven baking may be the faster way to get those cakes baked. Mug cakes mean no one has to feel deprived. You’ll need to make sure your mugs are ovenproof. but still less time than a full-size cake. filling them no more than half full. They’ll just take longer to bake. then use ramekins or large custard cups. sweet bite. And more than one oven-baked mug cake can be baked at the same time.

If you make your own gluten-free flour combination. which means that the finished product will be different for each one. sugar-free. All low-carb flour substitutes are gluten-free. too. The ingredients are often very different. So the same amount of gluten-free flour can be used in place of regular flour. Coconut flour tends to soak up the moisture in baked goods and may result in an odd texture if you aren’t careful. You can also make your own gluten-free flour by combining 6 cups brown rice flour. all flour alternatives should measure cup for cup with regular flour. It’s always best to experiment to find the right amount to suit your tastes. If the ingredients aren’t evenly distributed. leave it out. erythritol. Because mug cakes are small. If you have doubts. the finished cake result will not be successful. or stevia for sugar— you can choose the one you prefer. xylitol. No one flour substitute is necessarily better than another—experiment to see which you like best. for example. but not all gluten-free flours are low-carb. Here are some common substitutions you can make. Mix well and store in an airtight container in your pantry. Remember. Each of these gluten-free flours can be kept in airtight containers in the pantry for months at a time. always mix the flour well before using. GLUTEN-FREE Numerous commercial gluten-free flours are available in most grocery stores and supermarkets. and 1 cup tapioca flour. GLUTEN-FREE. All ingredients are substituted measure for measure unless the instructions state otherwise. or vegan. SELF-RISING FLOUR MIX #1 Makes 7 cups / Prep time: 5 minutes This is a good all-purpose mix that works well with most of the mug cake . Use it in equal measure for any of the wheat-based flours called for in a recipe. whether gluten-free. Gluten-free flour substitutes using brown rice tend to be sweeter than those using corn flour. It’s important that you read a recipe through before you make it and double-check anything you don’t think fits into your eating plan. you are using such small amounts of ingredients that it isn’t costly to experiment until you get exactly what you want. 2 cups potato starch. substituting sucralose. MAKE YOUR OWN GLUTEN-FREE FLOUR MIXTURE You’ll want to experiment with gluten-free flour on several recipes before you decide on one. Every mug cake recipe in this book can be adjusted to accommodate special diets. If there are several possible substitutions—for example. Ingredient substitutions can be made easily that will allow everyone to enjoy their cake right along with everyone else.

and 1 teaspoon kosher salt. mix together 4 cups white rice flour. Mix well before each use. ¾ cup tapioca flour. mix together 9 cups white rice flour. otherwise. Add 2 tablespoons gluten-free baking powder and 1 teaspoon kosher salt and stir to incorporate well. etc. SELF-RISING FLOUR MIX #2 Makes 18¼ cups / Prep time: 5 minutes This is a light. 2 tablespoons gluten-free baking powder. which adds a little fat. It’s a great flour for muffins. It . It does not affect the body like regular sugar. Most. GLUTEN-FREE. but you may end up with a slightly different cake texture. recipes. Mix well before each use. Here are some possibilities: Xylitol is a natural sugar alcohol. Store in an airtight container. In a large bowl. 3 tablespoons baking powder. SELF-RISING FLOUR MIX #4 Makes 6¼ cups / Prep time: 5 minutes This is another light. 1 cup oat flour. you’ll find that your cake won’t taste very good. Store in an airtight container. Mix well before each use. and 3 cups potato flour. Store in an airtight container. 1¼ cups potato starch. bland mix that works well for vanilla and other delicately flavored cakes. bland mix that is good for almost any cake. and tapioca flour. Mix well before each use. sweeteners can be used measure for measure in place of sugar because the mug cakes are so small. 2 tablespoons xanthan gum. In a large bowl. Sugar substitutes will add the expected sweetness to your mug cake. SUGAR-FREE Sugar substitutes need to be heat-stable. and 2 teaspoons kosher salt. combine 4½ cups each brown rice flour. crumbles. sweet rice flour. and mix in 2½ tablespoons xanthan gum (it helps with texture). 1 cup almond flour. 3 teaspoons xanthan gum. spice cakes. In a large bowl. Store in an airtight container. 4 cups sweet rice flour. 2 cups sweet rice flour. mix together 4½ cups brown rice flour. GLUTEN-FREE. SELF-RISING FLOUR MIX #3 Makes 9¼ cups / Prep time: 5 minutes This mix contains nut flour. 2 cups cornstarch. white rice flour. GLUTEN-FREE. so you may want to cut any other fat in a mug cake recipe by a tablespoon. ½ cup arrowroot flour. and 1 teaspoon kosher salt. In a large bowl. 2 tablespoons gluten-free baking powder. but not all. Mix in 2 tablespoons xanthan gum.

Sunflower butter or soy butter can be used instead of peanut butter. But if you want to maintain the texture and crunch of the nuts. It works well in combination with other sweeteners. Make sure it is organic because other coconut oils are highly processed and very unhealthy. You’ll need to experiment to see how much you need in your cake. Erythritol is another natural sugar alcohol similar to xylitol but less likely to cause digestive problems. so use it sparingly until you know what your tolerance is. and all of them work well in mug cakes. Tahini is a butter made from sesame seeds that has a unique. if you choose to use these. Organic refined oil is fine and may be cheaper. It can be used measure for measure in place of sugar. Other nondairy substitutes include soy butter and various vegan butters that you can find in natural foods stores. . DAIRY-FREE There are a variety of milk substitutes. Sucralose is manufactured in a form that can be used measure for measure as sugar. but it doesn’t give the quality and flavor to baked goods that other fats do. so it cannot be used in the same measure as sugar. Note that some of the recipes in this book call for diet soda as a possible substitution. It is an artificial sweetener. here are a few possibilities: Sunflower seeds or pumpkin seeds give a similar rich texture and crunch to nuts. It can be used measure for measure in place of sugar. The best choice for health and nutrition is organic unrefined coconut oil. Stevia is the derivative of the stevia leaf. It is highly concentrated. it has no effect on blood sugar. NUT-FREE Nuts can be omitted from any recipe without substitution to accommodate any nut allergies. slightly smoky flavor. extra-virgin coconut oil is a fantastic substitute for the butter in these recipes. Some of the more common substitutions include: Almond milk Coconut milk Soy milk Rice milk Organic. but it has a more pronounced coconut flavor. and some people believe it poses health risks. Aspartame and other sweeteners that aren’t mentioned here are not heat stable and therefore will not work well for baking. Dried fruit or chocolate chips can add texture. make sure they do not contain aspartame or any other sweetener not on the preceding list. You could use margarine. Like other sugar substitutes. can have uncomfortable digestive side effects.

VEGAN You can make any of the mug cake recipes vegan by using one of the nondairy milk substitutes and a nondairy butter substitute previously mentioned. You can make mug cakes lower carb by making the following substitutions: Use almond flour or a commercially produced low-carb flour for the wheat-based flour called for in the recipe. you can create your own signature mug cake anytime you want. consisting of just six basic ingredients: flour. Whipped cream or sour cream sweetened with a little stevia or another sugar-free sweetener makes a perfect low-carb topping for low-carb cakes. 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg called for in the recipe. Experiment with flavors and added ingredients to create whatever combination seems interesting to you. you may need to allow the cake to bake longer. LOW-CARB It’s always difficult to find treats and desserts for a low-carb diet. Some vegans eat honey and some do not. butter. Once you have that formula down. You also can use 2 parts almond flour to 1 part coconut flour. eggs. Any egg called for in the recipes can be handled in one of two ways: 1. You can even use half cream and half coconut milk to save some calories. Chocolate chips and other added ingredients should be substituted with their vegan counterparts. The sky’s the limit. Be aware that when you are using coconut flour. Make Your Own Mug Cake Mug cakes are very simple. Coconut soaks up moisture and the cake cooks differently than it does with regular flour. You may find that the texture is not that much different. Just don’t put too many in because they will soak up the moisture. Make sure any additional ingredients the recipes calls for are low-carb. Use heavy cream or coconut milk for the milk called for. Use a sugar substitute. and salt. 2. . Textured vegetable protein granules can be folded into the batter just before baking to give added texture. liquid. sugar. so be sensitive to the possibilities if you’re cooking for a vegan friend. Try leaving the egg out entirely.

.

being careful not to fill the mugs more than half full. In a medium bowl. BASIC MUG CAKE RECIPE Serves: 2 Prep time: 2 minutes Cook time: 5 minutes You can adjust this basic cake to suit your own tastes. Add the flour. Microwave each cake for 1½ to 2½ minutes on high. mix together the butter. 2. and mix just until well blended and smooth. sugar. You can also add a few drops of vanilla or other extract flavors to enhance the cake flavor. and serve. . 4. and egg until very smooth. or until the top is firm but springy when lightly touched. Don’t be afraid to add a bit more sugar if you like it sweeter. Want it just a little moister? Try shorter cooking times. Divide the batter between 2 mugs. ¼ cup unsalted butter. milk. melted ¼ cup sugar ¼ cup milk 1 egg ½ cup self-rising flour 1. 3.

.

bourbon. So you could add 1 tablespoon of nuts and 3 tablespoons of mini chocolate chips. and salt. Add the flour. orange. it doesn’t take much to create your own delicious variations. and serve. and you’re sure to find many treasured variations of this cake. milk. cloves. Adding 2 tablespoons of blueberries and 2 tablespoons of chopped strawberries also meets the 4 tablespoon maximum. and egg until very smooth. nutmeg. or until the top is firm but springy when lightly touched. lemon. Substitute 1 tablespoon rum. 4. BASIC CHOCOLATE MUG CAKE RECIPE Serves: 2 Prep time: 2 minutes Cook time: 5 minutes You can never go wrong with a little chocolate cake. or liqueur for 1 tablespoon of the milk. Add ½ teaspoon ground cinnamon. mix together the butter. melted ½ cup sugar ¼ cup milk 1 egg ¼ cup self-rising flour ¼ cup cocoa (extra-dark works best) Pinch kosher salt 1. for example. cocoa. or mint. 3. More than that will weigh the cake down. cardamom. 2. so you will need to be careful not to put too many additional ingredients in the cake. being careful not to fill the mugs more than half full. Just like the basic mug cake recipe. giving you a total of 4 tablespoons. sugar. Keep in mind that you are working with small amounts of batter. Here are a few addition suggestions to get those creative juices flowing: Add ¼ teaspoon of flavoring such as vanilla extract. or a mixture of ground spices. . mixing just until blended. ¼ cup unsalted butter. The possibilities are as endless as your imagination. Add a dash of cayenne pepper to spice things up or a sprinkle of instant coffee crystals for an unexpected kick. Use cold black coffee in place of the milk. In a medium bowl. Microwave each cake for 1½ to 2½ minutes on high. ginger. Generally speaking. Now that you have the essential ingredients down. Divide the batter between 2 mugs. a total of 3 to 4 tablespoons of an added ingredient is plenty. You see? You need very little to make a basic white or chocolate mug cake. you can customize this to your own tastes. maple.

chocolate chips. or pineapple. . or another fruit purée. and spices Bourbon and pumpkin Cranberry. or other fresh berries. Use juice in place of the milk. pear. Add 3 tablespoons dried cherries. Mix it up even more by combining ingredients. keeping in mind the 3-to-4 tablespoon rule. Add ¼ cup blueberries. raspberries. and walnuts What are some of your favorite flavor combinations? Give it a try and find out. Add 2 tablespoons pumpkin purée. Add 3 tablespoons mini candy-coated chocolates. raisins. it will all sink to the bottom of the cake). Add ¼ cup chopped apple. orange zest. and pecans Banana. Add 3 tablespoons mini chocolate chips. or other dried fruit. cranberries. applesauce. Add 3 tablespoons chopped peanut butter cups. Add 3 tablespoons chopped nuts. pecans. Some great combinations include: Coffee liqueur and chocolate chips Chopped white chocolate and raspberries Coffee. chopped if needed (if the fruit is too large.

.

HOW ABOUT TOASTED MARSHMALLOW? Take the cake out of the microwave just before it’s done and add a marshmallow or two to the top. Luckily. A spoonful or two of cherry or blueberry pie filling makes an easy and delicious topping. Continue cooking it in the microwave until the cake is done and the marshmallow is melted and gooey. dress it up even more by adding colorful sprinkles or fresh fruit. That’s going to be hard to resist! FRUIT TOPPING is a classic way to make any cake special. You can do the same with white chocolate. It’s easy to do—just run a milk chocolate bar across the small holes of a grater. beautiful way to make your mug cake look a little fancy. DRESS IT UP There are times when you’ll want to make a quick mug cake and eat it just as soon as it has cooled down. BUTTERCREAM FROSTING is another possibility. Once you’ve spooned frosting on top of your cooled mug cake. . Other times you’ll want to dress up your favorite mug cake. dressing up a mug cake is just about as easy as making one. ADDING A DOLLOP OF FLUFFY WHIPPED CREAM is a simple. Dress it up even further by sprinkling grated chocolate on top of the whipped cream. whether it’s because you are having company or because you need a little self-nurturing.

.

3 The Classics Vanilla Mug Cake Spice Mug Cake Caramel Mug Cake Devil’s Food Mug Cake Lemon Mug Cake Marble Mug Cake Yellow Mug Cake Carrot Cake in a Mug Pineapple Upside-Down Mug Cake Pound Cake in a Mug .

.

but if you stop there you’ll be missing out on one of the best things about these delicious little cakes: They can be used as the starting point for a variety of desserts. 5. 2. divided 2 tablespoons hot fudge syrup. divided 2 tablespoons caramel syrup. and strawberry ice cream on top of the banana slices. divided 2 tablespoons strawberry syrup. If it starts with a cake as a base. place 1 scoop each of vanilla. Consider the following possibilities: Fruit shortcakes • Tortes • Ice cream sundaes • Banana splits One of the most iconic of American desserts is the banana split. divided ¼ cup whipped cream. divided ¼ cup sliced strawberries. CLASSIC BANANA SPLIT Makes 2 Prep time: 10 minutes 2 Banana Mug Cakes (see here) 2 ripe bananas. In each of 2 banana split dishes or bowls. TRANSFORM YOUR MUG CAKE A mug cake is a quick and easy dessert on its own. Cover the cake rounds in each dish with half of the sliced bananas. cover the vanilla ice cream with 1 tablespoon of caramel syrup and the chocolate ice cream with 1 tablespoon of hot fudge. sliced 2 scoops vanilla ice cream. 3. In each dish. In each dish. . divided 2 tablespoons chopped pecans. overlap 3 cake rounds. 4. you can make it a mug cake. divided 2 maraschino cherries 1. You can improve on that classic even more by using slices of banana mug cake as the base and building it up from there. Slice each cake horizontally into 3 rounds. chocolate. divided 2 scoops chocolate ice cream. divided 2 scoops strawberry ice cream. Cover the strawberry ice cream in each dish with ⅛ cup of the sliced strawberries and 1 tablespoon of the strawberry syrup.

cherry. Cover each concoction with whipped cream. and top with pecans and a 6. .

.

Make It Gluten-Free: Swap any gluten-free flour plus ⅛ teaspoon baking powder for the self-rising flour. and salt. the luscious cake will have a gooey filling. The flavoring is made from the seedpod of this plant. vanilla. 2. . VANILLA MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 3 minutes Nothing is more classic than vanilla. Topping Suggestion: A scoop of chocolate ice cream is the perfect accompaniment to warm vanilla cake. sprinkle a little sea salt over the top of the cake. or until the top is firm but springy when touched. If you like salted caramel. When eaten warm. 4. Microwave each cake for 1½ minutes. melted 1. Divide the batter between 2 mugs. Variation: Push a caramel candy into the center of the batter before cooking. being careful not to fill the mugs more than halfway. and serve. Try different brands and types of the flavoring to see what you like best. ½ cup self-rising flour ¼ cup sugar Pinch salt ½ cup milk 1 teaspoon vanilla extract 3 tablespoons unsalted butter. 3. Vanilla actually comes from the vanilla orchid. If you want to really indulge. and butter to the dry ingredients. sugar. whisk together the flour. try warm apple pie filling. Natural vanilla extract has a much better flavor than imitation vanilla and is worth paying a little more for. the only orchid that bears fruit. treat yourself to a spoonful of each. All vanilla is not the same. In a medium bowl. Add the milk. If you prefer something less rich. mixing just until combined.

.

cinnamon. being careful not to fill the mugs more than halfway. This is a great cake to make in a jelly jar and send in a school lunch. and butter to the dry ingredients. 3. ½ cup self-rising flour ¼ cup sugar Pinch ground cinnamon Pinch ground cloves Pinch ground ginger Pinch salt ½ cup milk ½ teaspoon vanilla extract 3 tablespoons unsalted butter. Cinnamon. melted 1. . and Vanilla Glaze (here). Variation: Fold 3 tablespoons finely chopped walnuts into the batter before baking for additional texture and a little crunch. Topping Suggestion: Spice cake is especially good with a Cream Cheese Frosting (here) but other topping possibilities include Salted Caramel Sauce (here). ginger. SPICE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 3 minutes A spice cake is the perfect antidote to chilly weather. 2. 4. cloves. Microwave each mug for 1½ minutes. Wrap it in aluminum foil so it stays warm. In a medium bowl. mixing just until combined. vanilla. but try adding a little ground cardamom for a citrusy boost. Maple Frosting (here). cloves. and serve. Add the milk. whisk together the flour. and salt. or until the top is firm but springy when lightly touched. sugar. Added bonus: It makes the house smell good and provides the family with a quick little treat. and ginger are the traditional spice cake flavorings. Divide the batter between 2 mugs.

.

melted 1. 3. CARAMEL MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 3 minutes Caramel is one of those old-fashioned flavors everyone loves. treat yourself to a spoonful of each. Microwave each mug for 1½ minutes. whisk together the flour. If you prefer something less rich. vanilla. 4. If you want to really indulge. Divide the batter between 2 mugs. being careful not to fill the mugs more than half full. Add the egg. try warm apple pie filling. caramel cake gets its flavor from brown sugar. ½ cup self-rising flour ¼ cup brown sugar Pinch salt 1 egg ¼ cup milk ½ teaspoon vanilla extract 3 tablespoons unsalted butter. 2. or until the top is firm but springy when touched. In a medium bowl. The golden brown sugar gives a much more subtle flavor. and salt. . Topping Suggestion: A scoop of vanilla ice cream is the perfect accompaniment to warm caramel cake. mixing just until combined. milk. and butter to the dry ingredients. and serve. Sprinkle the top with some caramel corn for an unexpected crunch. Make It Gluten-Free: Swap any gluten-free flour plus ⅛ teaspoon baking powder for the self-rising flour. Try experimenting with both golden (sometimes called “light”) brown sugar and dark brown sugar to see which you prefer. brown sugar. Buttery and sweet.

.

Divide the batter between 2 mugs. mix together the flour. In a medium bowl. egg. and serve. being careful not to fill the mugs more than half full. Variation: Fold ¼ cup mini chocolate chips into the batter before cooking for a chocolate chocolate-chip cake that is moist and gooey. such as peanut or vegetable oil ¼ teaspoon vanilla extract Pinch salt 1. ⅓ cup cake flour ⅓ cup sugar 3 tablespoons extra-dark cocoa powder ¼ teaspoon baking powder ⅛ teaspoon baking soda 1 egg. chocolatey topping for this rich. baking soda. buttermilk. Because this recipe includes baking powder and baking soda. dark cake. baking powder. beaten ⅓ cup buttermilk ⅓ cup lightly flavored oil. we won’t use self-rising flour. and salt just until smooth. and the variations seem endless. DEVIL’S FOOD MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 3 minutes Chocolate is incredibly popular. vanilla. Devil’s food cake is different from chocolate cake because it uses buttermilk and dark chocolate to achieve its deep color and flavor. oil. cocoa powder. . Microwave each mug for 1½ minutes. 2. 3. or until the top is firm but springy when touched. sugar. Topping Suggestion: Chocolate Ganache (here) is the perfect creamy.

.

milk. 4. sugar. Topping Suggestion: Lemon Glaze (here) or Vanilla Glaze (here). Make it special by crushing hard lemon candies and sprinkling them on top before serving. being careful not to fill the mugs more than halfway. Divide the batter between 2 mugs. ½ cup self-rising flour ⅓ cup milk ⅓ cup sugar 2 tablespoons vegetable oil 2 tablespoons freshly squeezed lemon juice Zest of 1 lemon 1. In a medium bowl. tangy cake. Make It Vegan: Substitute rice or almond milk for the milk. mix together the flour. and serve. Lemon Curd (here). Variation: Fold ¼ cup poppy seeds into the batter for a lemon–poppy seed cake. Experiment a little and adjust the sugar up or down to get the exact lemon flavor you crave. Stir in the lemon zest until the batter is just smooth. oil. 3. or a dollop of whipped cream would be perfect on this light. and lemon juice. or until the top is firm but springy when touched. Microwave each mug for about 1 minute. . The lemon should be just tangy enough to get your taste buds anticipating the next bite. 2. LEMON MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes This lemon cake is light and moist—perfect for a quick snack on a warm afternoon.

.

swirl both Chocolate and Vanilla Frosting (here) onto the top to go with the marble cake theme. Add the milk. ½ cup self-rising flour ½ cup sugar Pinch salt ½ cup milk 1 teaspoon vanilla extract 3 tablespoons unsalted butter. 3. . Variation: Fold 1 tablespoon freshly grated orange zest into the vanilla cake batter for a fresh citrus taste. 5. stir half the batter together with the cocoa until well combined. Topping Suggestion: Chocolate Frosting (here) or hot fudge sauce is a great way to finish off this cake. followed by a spoonful of chocolate batter. It couldn’t be easier—or more delicious. Add a spoonful of vanilla batter to each mug. Then it’s a simple matter to drag a knife through the batter to make the swirls. 4. melted 1 tablespoon cocoa 1. vanilla. Microwave each mug for 1½ minutes. If you have a few extra minutes. MARBLE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 3 minutes Why decide between chocolate and vanilla cake when you can have both? Kids will have fun alternating spoonfuls of chocolate and vanilla batter into their mug. In a small. and salt. 6. 2. and mix just until combined. whisk together the flour. In a medium bowl. Continue adding alternate spoonfuls of batter until the mugs are half full. or until the top is firm but springy when lightly touched. sugar. clean bowl. and serve. Run a knife through the batter in each mug to swirl the cake batters together and create the marble effect. and butter to the dry ingredients.

.

Add in the milk. Microwave each mug for 1½ to 2½ minutes. egg yolks. mix together the butter and sugar until smooth. being careful not to fill the mugs more than half full. A bit wary about separating the yolk from the egg white? Here’s a tip: Eggs are much easier to separate when they are at room temperature. or your favorite sugar substitute instead of the sugar. Make It Sugar-Free: Use xylitol. The egg yolks add the richness that gives this cake its luxurious texture. 2. and vanilla and beat until well mixed. 3. erythritol. It achieves its classic flavor and velvety texture by using egg yolks in the batter rather than whole eggs. and serve. Topping Suggestion: Chocolate Frosting (here) with sprinkles is a classic topping for yellow cake. . 5. Add the flour and salt. Variation: Fold 3 tablespoons chopped chocolate toffee into the batter for an unexpected crunch. Divide the batter between 2 mugs. stirring just until smooth. melted ¼ cup plus 1 tablespoon sugar ¼ cup milk 2 egg yolks ½ teaspoon vanilla ½ cup self-rising flour Pinch kosher salt 1. ¼ cup unsalted butter. or try something a bit different and spoon your favorite fruit pie filling over the top. or until the top is firm but springy when lightly touched. In a medium bowl. 4. YELLOW MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 5 minutes A yellow cake is golden and buttery with a touch of vanilla.

.

being careful not to fill the mugs more than halfway. Microwave each mug for 1½ to 2½ minutes. It’s easy to do. and vanilla. Fold the carrots and walnuts into the batter. For even more flavor. and beat until well mixed. and serve. melted ¼ cup sugar 1 tablespoon brown sugar ¼ teaspoon ground cinnamon Pinch kosher salt 2 tablespoons milk 2 tablespoons pineapple juice 1 egg ½ teaspoon vanilla ½ cup self-rising flour ¼ teaspoon ground nutmeg ¼ cup grated carrot ¼ cup chopped walnuts 1. or until the top is firm but springy when lightly touched. mix together the coconut oil. Topping Suggestion: Cream Cheese Frosting (here) is a classic topping with carrot cake. . If you prefer something else. pineapple juice. brown sugar. Stir until smooth. CARROT CAKE IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 5 minutes Even vegetable-resistant children will love this warm. too. Add the milk. cinnamon. Divide the batter between 2 mugs. 4. 6. whipped cream or vanilla ice cream is good. 5. spicy carrot cake. stirring just until smooth. and the flavor is indescribable. egg. Add the flour and nutmeg. In a medium bowl. and salt. ¼ cup coconut oil. sugar. 3. buy whole nutmeg and grate it yourself. Variation: Fold 2 tablespoons chopped raisins into the batter for extra sweetness and nutrition. This recipe will make your whole kitchen smell like the winter holidays. 2.

.

on top of the syrupy pineapple ring. and pineapple juice to the dry ingredients. or until the mixture is bubbly and turns syrupy. Microwave each mug for 30 seconds. Transfer half the mixture to the second mug. so it’s not a good choice for young aspiring cooks. melted ¼ cup unsweetened pineapple juice TO MAKE THE TOPPING 1. halved 1 tablespoon chopped nuts FOR THE CAKE ½ cup flour ¼ cup sugar 1 egg 2 tablespoons unsalted butter. Leave this one to the older kids. Microwave each mug for 1 minute. PINEAPPLE UPSIDE-DOWN MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 3 minutes Go retro with pineapple upside-down mug cake. 3. Add a pineapple ring to each of the mugs and put half the cherry in the center of each ring. Add the egg. but don’t let that deter you. This mug cake is microwaved in two parts. melted butter. The sugar syrup gets very hot. It’s worth it. Sprinkle each with 1½ teaspoons of nuts. 2. being careful not to fill the mugs more than halfway. The pineapple combines with the butter and brown sugar in the bottom of the dish to make some sort of magic that will have you licking the dish clean. 4. 3. . TO MAKE THE CAKE 1. and nuts. Divide the batter between the 2 mugs. stirring just until smooth. 4. In a medium bowl. or until the top is firm but springy when lightly touched. mix together the flour and sugar. FOR THE TOPPING ⅓ cup dark brown sugar 2 teaspoons unsweetened pineapple juice 2 pineapple rings 1 maraschino cherry. Grease 2 mugs with butter. Mix the dark brown sugar and pineapple juice in the bottom of a mug. 2. cherry.

but a scoop of vanilla ice cream or a spoonful of whipped cream is wonderful with it. Substitution Tip: Make this dairy-free by using coconut oil instead of butter. . Let each cake cool in its mug for about 3 minutes. The bottom of the cake now becomes the top.5. and then turn it out onto a plate. Variation: Substitute 1 tablespoon rum for 1 tablespoon pine apple juice for an added depth of flavor. Topping Suggestion: Pineapple upside-down cake doesn’t need a topping since it makes its own. You can leave the nuts out entirely if you wish.

.

Add the egg yolks. The traditional oven-baked pound cake has a dark side: It takes forever to bake. ½ cup self-rising flour 3 tablespoons almond flour ½ cup sugar 2 egg yolks 1 teaspoon vanilla ¼ cup unsalted butter. Topping Suggestion: A sprinkle of confectioners’ sugar or a dollop of whipped cream is all that is needed on this velvety pound cake. almond flour. In a medium bowl. mix together the self-rising flour. stirring just until well blended. butter. which makes it the perfect vehicle for fresh fruit. and sugar. or until the top is firm but springy when lightly touched. Variation: Use brown sugar in place of white sugar and fold in ¼ cup finely chopped pecans for a Southern-style pecan pound cake. Just add ice cream and berries. . 3. vanilla. and cream. 4. being careful not to fill the mugs more than halfway. Microwave each mug for 1½ to 2 minutes. or a lavish pour of your favorite dessert sauce. and serve. 2. yet buttery and tender. Well. It’s a great base for strawberry shortcake. no more. Divide the batter between 2 mugs. a scoop of ice cream. POUND CAKE IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Pound cake is dense. This mug pound cake can be enjoyed in less than 5 minutes. melted ¼ cup heavy cream 1.

.

4 Chocolate. Chocolate Everywhere Lava Mug Cake Gooey Chocolate Mug Cake Mexican Chocolate Mug Cake Chocolate–Pecan Mug Cake German Chocolate Mug Cake Chocolate–Peanut Butter Mug Cake Chocolate-Mint Mug Cake Holy Cow! Mug Cake .

.

In a small pot over medium heat. Add the cocoa. 8-by-8-inch baking dish. Chill in the refrigerator for at least 45 minutes until completely hardened. plus 20 to 45 minutes for chilling Cook time: 2 minutes 1 cup cocoa butter or coconut oil 1 cup cocoa ¼ to ⅓ cup sweetener. 5. Using a sharp knife. mix well. sugar. 4. Pour the mixture into a lightly greased. But is there such a thing as too much chocolate? Of course not. The best part: Making your own chocolate chips allows you to control the sweetness as well as the ingredients that go into them. or leave them in larger pieces for chocolate chunks. 2. break large pieces of the chocolate out of the pan and place them on a cutting board. the refrigerator. HOMEMADE VEGAN COCOA CHIPS OR CHUNKS Makes 3 cups Prep time: 10 minutes. Use the sugar or sugar-free sweetener of your choice. melt the cocoa butter. chop the chocolate to the desired size. or the freezer. they will melt much more quickly than commercial chocolate chips. Store the chips in a tightly sealed container in a cool place. 6. The added bonus: They're vegan. 3. or xylitol ½ teaspoon chocolate extract 1 teaspoon vanilla extract 1. Using a knife or spatula. sweetener and chocolate and vanilla extracts to the butter. WHY HAVE A LITTLE CHOCOLATE WHEN YOU CAN HAVE A LOT? Chocolate mug cakes are perfect on their own—there is nothing richer or more luxurious. . Cut the chocolate small for chips. These delicious homemade chocolate chips will take any of the chocolate mug cakes in this chapter to new heights. Because of the simplicity of the ingredients in homemade chocolate chips. Transfer the melted butter to a medium bowl or a blender.

.

The trick is not to overbake these little guys. cut in half 1. Variation: Use a peanut butter cup in place of the milk chocolate. LAVA MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 1 minute The perfect lava cake is a moist. Eyes of every age will light up when that chocolatey pool spills out as the cake is opened up. Topping Suggestion: All you really need with this is a scoop of your favorite ice cream. and salt. whisk together the butter. Add the flour. being careful not to fill the mugs more than half full. making sure that the chocolate is completely covered with batter. melted ¼ cup milk ¼ cup sugar ¼ cup self-rising flour 2 tablespoons cocoa Pinch salt 1-ounce square milk or dark chocolate. 5. It may be slightly sticky to the touch. 2. dense chocolate cake with a molten pool of chocolate ganache in the center. Eat immediately. stirring just until smooth. Microwave each mug for 30 seconds. The creaminess of the peanut butter lends a different texture to the lava mug cake. 4. The cake is done if it has risen and the top looks done. Take things up a notch by sprinkling chopped white chocolate onto the mug cake just before serving. In a medium bowl. . Divide the batter between 2 mugs. 3 tablespoons unsalted butter. Push a chocolate square half into each mug. cocoa. milk. 3. and sugar until smooth.

.

In a medium bowl. Variation: For a personalized treat. melted 2 eggs. . beaten 1 teaspoon vanilla ⅓ cup milk chocolate chips 1. 2. cocoa powder. sugar. instead of the chocolate chips. very addicting. ¼ cup self-rising flour ¼ cup sugar ¼ cup cocoa powder Pinch salt ¼ cup milk ¼ cup unsalted butter. Topping Suggestion: Hot fudge and Salted Caramel Sauce (here) are both delicious additions. and salt. It’s unpredictable and messy but very. 3 minutes resting What better way to turn a bad day into a good one? While the lava cake has a pool of warm chocolate in its center. Microwave each cake for about 1 minute. Let the mug cakes cool for about 3 minutes. and vanilla to the dry ingredients. Divide the batter between the 2 mugs. stirring just until smooth. being careful not to overcook. Add the milk. whisk together the flour. this gooey mug cake has random puddles of chocolate throughout. Fold the chocolate chips into the batter. 3. butter. 5. GOOEY CHOCOLATE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes. 4. Eat while still warm and gooey. 6. why not use both at the same time? Make It Gluten-Free: Use your favorite gluten-free flour and ⅛ teaspoon baking powder in place of the self-rising flour. eggs. chopped. In fact. use your favorite candy bar. being careful not to fill the mugs more than half full.

.

Mexican chocolate is a dark chocolate. 2. 4. or just a sprinkle of confectioners’ sugar. Add in the egg and milk and beat until well mixed. . mix together the butter. MEXICAN CHOCOLATE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Chocolate was discovered by the Aztecs and reserved for only the most important people in society. Variation: Fold ¼ cup bittersweet chocolate chips into the batter for an extra chocolate kick. It’s a great way to introduce younger kids to more complex flavors. cinnamon. and salt. sugar. In a large measuring cup or medium bowl. ¼ cup unsalted butter. Divide the batter between 2 mugs. often with cinnamon added. and brown sugar until smooth. and serve. Topping Suggestions: Top with Chocolate Frosting (here). or until the top is firm but springy when lightly touched. chipotle powder. Microwave each mug for 1 to 2 minutes. cocoa. melted ¼ cup sugar 2 tablespoons brown sugar 1 egg ¼ cup milk ¼ cup self-rising flour ¼ cup cocoa (extra-dark cocoa works best) ½ teaspoon ground cinnamon ¼ teaspoon chipotle powder Pinch kosher salt 1. Chocolate Ganache (here). This recipe gives a nod to the origins of chocolate by adding both cinnamon and just a touch of chipotle for a smoky bite. stirring just until smooth. 3. Add the flour. being careful not to fill the mugs more than half full.

.

Add the flour. Make It Nut-Free: Substitute shelled sunflower seeds or candy-coated chocolate pieces for the pecans. and beat until well mixed. Try it with almonds or walnuts instead of the pecans. You’ll get even more flavor from the pecans—most nuts really—if you’ll toast them in a 350°F oven for about 5 minutes. Divide the batter between 2 mugs. Variation: Just about any type of nut can be used in this cake. mix together the butter and sugar until smooth. Add in the egg and milk. ¼ cup unsalted butter. being careful not to fill the mugs more than half full. and salt. Topping Suggestion: Chocolate Frosting (here) or Chocolate Ganache (here) are classic toppings. . cocoa. Here the cake is moist and velvety. 2. CHOCOLATE–PECAN MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Chocolate and pecans go well together in everything from brownies to ice cream. melted ¼ cup sugar 1 egg ¼ cup milk ¼ cup self-rising flour ¼ cup cocoa (extra-dark cocoa works best) Pinch salt ¼ cup chopped pecans 1. but the Bourbon Caramel Syrup (here) is out of this world. until the top is firm but springy when lightly touched. In a large measuring cup or medium bowl. and serve. 3. 5. 4. stirring just until smooth. and the crunch of pecans combines with it for a winning texture. Microwave each mug for 1 to 2 minutes.

.

omit the coconut and add two more tablespoons of pecans. . and serve. being careful not to fill the mugs more than half full. divided ¼ cup chopped pecans. Add the flour. sweetened coconut. and milk and beat until well mixed. Add in the egg. who developed the chocolate in 1852. 5. leave it out and add a few more pecans. Variation: To make a turtle mug cake. divided 1. Topping Suggestion: This mug cake makes its own topping. Microwave each cake for 1 to 2 minutes. mix together the butter and sugar with a fork until smooth. 3 minutes resting German chocolate cake is not named after Germany or anything related to the country. melted ¼ cup sugar 1 egg 2 ounces German’s Sweet Chocolate. divided 2 tablespoons Salted Caramel Sauce (here). stirring just until smooth. The cake made its first appearance in a Dallas newspaper nearly a hundred years later. Add 1 tablespoon of coconut to each mug. chocolate. but adding a scoop of chocolate ice cream makes it an extra-special treat. 4. It is actually named for Sam German. Let each cake cool for 2 or 3 minutes. 6. 7. 2. or until the top is firm but springy when lightly touched. ¼ cup unsalted butter. melted ¼ cup milk ½ cup self-rising flour 2 tablespoons shredded. turn out onto a plate. 3. In a large measuring cup or medium bowl. followed by ⅛ cup pecans and 1 tablespoon Salted Caramel Sauce each. Divide the cake batter between the mugs. GERMAN CHOCOLATE MUG CAKE Serves: 2 Prep time: 5 minutes Cook time: 4 minutes. If anyone dislikes the texture of coconut. Grease each mug with butter.

.

Add in the egg and milk. Variation: Fold 2 tablespoons peanut butter chips into the batter for even more peanut butter goodness. Divide the batter between 2 mugs. 3. . 2. 5. being careful not to fill the mugs more than half full. or until the top is firm but springy when lightly touched. Topping Suggestion: Hot fudge. making sure it is completely covered by the batter. 4. When the cake is warm. Think about adding a scoop of peanut butter cup ice cream on the side. and sugar with a fork until smooth. Push a peanut butter cup into the batter in each mug. In a large measuring cup or medium bowl. The requests for this mug cake will be often and very loud. oil. gooey surprise that enhances the peanut butter flavor in the cake itself. CHOCOLATE–PEANUT BUTTER MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes You just can’t go wrong with peanut butter and chocolate. and beat until well mixed. the peanut butter cup becomes a delicious. mix the peanut butter. stirring just until smooth. or Chocolate Ganache (here) are excellent on this cake. Chocolate Frosting (here). 3 tablespoons peanut butter 1 tablespoon vegetable or peanut oil ¼ cup sugar 1 egg ¼ cup milk ¼ cup self-rising flour ¼ cup cocoa (extra-dark cocoa works best) 2 peanut butter cups 1. and serve. Microwave each mug for 1 to 2 minutes on high. This cake is dark and moist with a peanut butter cup tucked inside. Who doesn’t love that? Make It Dairy-Free: Use almond milk in place of the milk. Add the flour and cocoa.

.

This cake is rich and chocolatey with that refreshing mint aftertaste that keeps you going back for more. chop some chocolate- covered after-dinner mints and fold them into the batter before microwaving to create pockets of melty chocolate mint in the cake. and beat until well mixed. Add in the milk. CHOCOLATE-MINT MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Grasshoppers. The chocolate and mint combinations list can go on and on—it’s a pairing made in heaven. stirring just until smooth. . or Chocolate Ganache (here) add more chocolate flavor to this moist cake. 3. egg. being careful not to fill the mugs more than half full. Topping Suggestion: Hot fudge. melted ¼ cup sugar ¼ cup milk 1 egg ½ teaspoon mint extract ¼ cup self-rising flour ¼ cup cocoa (extra-dark cocoa works best) 1. Just cut back on the milk by 1 tablespoon to keep the proportions right. Variation: If you want to make this mug cake even mintier. and serve. Add the flour and cocoa. and mint extract. or until the top is firm but springy when lightly touched. mint-flavored cookies or candies sprinkled on top of the mug cake. The grown-ups in your house will surely enjoy 1 tablespoon crème de menthe or peppermint schnapps in place of the mint extract. mix together the butter and sugar with a fork until smooth. Divide the batter between 2 mugs. Chocolate Frosting (here). 4 tablespoons unsalted butter. 2. In a large measuring cup or medium bowl. Microwave each mug for 1 to 2 minutes on high. Thin mint cookies. Enhance the mint flavor with crushed or chopped chocolate-covered. 4.

.

3. And as if that weren’t enough. Be sure to add ⅛ teaspoon baking powder. or until the top is firm but springy when lightly touched. stirring just until smooth. nothing will. and beat until well mixed. 5 minutes soaking What makes a Holy Cow cake? A cake so rich and so good that when you bite into it. 4 tablespoons unsalted butter. divided 1. Divide the batter between 2 mugs. poke holes in the top of the cake with a knife or toothpick. Topping Suggestion: Whipped cream is the traditional way to top this rich cake. Fold the candy into the batter. If this mug cake doesn’t take care of that sweet craving. . 2. being careful not to fill the mugs more than half full. you’ll exclaim. the cake is soaked with caramel and sweetened condensed milk after baking. and milk to the bowl. “Holy Cow!” This rich chocolate cake has chopped Butterfinger candy bars folded into the batter. Microwave each mug for 1 to 2 minutes. Add some grated chocolate for good measure. Make It Gluten-Free: Use your preferred gluten-free flour or almond flour in place of the self-rising flour. Spoon 1 tablespoon of Salted Caramel Sauce (here) and 1 tablespoon of the sweetened condensed milk on top of each cake. melted ¼ cup sugar 1 egg ½ teaspoon vanilla extract ¼ cup milk ½ cup self-rising flour ¼ cup cocoa (extra-dark cocoa works best) ¼ cup chopped Butterfinger candy bars 2 tablespoons Salted Caramel Sauce (here). 5. The sauce and condensed milk added to the finished cake helps keep it moist. Add the flour and cocoa. In a large measuring cup or medium bowl. mix the butter and sugar until smooth. 6. 4. Let the cakes soak for 5 minutes before eating. Add the egg. vanilla. HOLY COW! MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes. divided 2 tablespoons sweetened condensed milk. As soon each mug cake comes out of the microwave.

Variation: Use piña colada mix in place of the sweetened condensed milk for a tropical flair. .

.

5 Get Fruity Strawberry Shortcake in a Mug Lemon-Blueberry Mug Cake Blueberry–White Chocolate Mug Cake Cherry–Chocolate Chip Mug Cake Banana Mug Cake Banana-Chocolate–Peanut Butter Mug Cake Applesauce Mug Cake Key Lime Mug Cake White Chocolate–Raspberry Mug Cake .

.

but double-check what is in season in your immediate locale. Not only does it add a layer of flavor. Seasonal fruits vary according to where you live. but it adds a boost of vitamins. FRUIT PLUS CAKE EQUALS YUM Using fresh fruit in season is the best way to add bright flavor to your mug cakes. and fiber as well. strawberries are in season in April in Texas but not until June in Michigan. too. Use the following list as a guide. minerals. SPRING Apricots Grapefruit Honeydew Limes Mangos Oranges Rhubarb Strawberries Tangerines SUMMER Blackberries Blueberries Cantaloupe Cherries Figs Peaches Plums Raspberries Strawberries Watermelon FALL Apples . For example.

so they are basically available all year at the same level of quality. These include: Bananas Coconut Dried Fruit Lemons Limes Papaya . Cranberries Dates Gooseberries Grapes Key Limes Pears Pineapple WINTER Clementines Dates Grapefruit Kiwi Mandarin Oranges Oranges Tangerines AVAILABLE ALL YEAR Some fruits always have to be brought in from various locales far away.

.

and serve. sugar. STRAWBERRY SHORTCAKE IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 4 minutes. stirring just until smooth. being careful not to fill the mugs more than half full. 2. 5. and add a screw-on lid to make these easily transportable for perfect summer picnics. top with the berries. and milk. Any other summer fruit works just as well with this cake. about 5 minutes. 5 minutes resting Nothing tastes more like summer than strawberry shortcake. 3. 4. mix together the oil. Make this mug cake version in a large jelly jar. or until the top is firm but springy when lightly touched. Variation: For a grown-up twist. use peaches in place of the strawberries and replace 1 tablespoon of milk with 1 tablespoon bourbon. Let each cake cool. Divide the batter between 2 mugs. Topping Suggestion: You can substitute fat-free vanilla yogurt for the whipped cream to save some calories and still have a delicious dessert. Just bring the whipped cream along in a separate container in the cooler. 2 tablespoons vegetable oil ¼ cup sugar ½ teaspoon vanilla extract ¼ cup milk 1 egg ½ cup self-rising flour ½ cup sliced strawberries Whipped cream. Microwave each mug for 1 to 2 minutes. Fold 1 tablespoon finely chopped pecans into the batter. for topping 1. then top each with ¼ cup of strawberries and a dollop of whipped cream and serve. Add the flour. Add in the egg and beat until well mixed. vanilla. . In a large measuring cup or medium bowl.

.

or until the top is firm but springy when lightly touched. and lemon juice. LEMON-BLUEBERRY MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes Using oil instead of butter in this cake lets the fresh lemon flavor shine through. Alternate cake layers and lemon curd until all the layers are used. 3. sugar. milk. . egg. 4. 2. mix together the flour. and serve. oil. Make It Vegan: This cake can be made vegan by substituting almond milk for the milk and simply leaving out the egg. Top the curd with the next layer of cake. Fold the lemon zest and blueberries into the batter. Vanilla Glaze (here). being careful not to fill the mugs more than half full. It’s moist and tangy with a sweet burst of blueberry in every bite. Add 1 layer back into the mug and top with Lemon Curd (here). ending with the last cake layer. Lemon Curd (here). In a medium bowl. Top that with a dollop of whipped cream and a few blueberries. Variation: Remove the cake from the mug when it has cooled a little (you’ll need to grease the mug with butter before adding the batter so the cake comes out easily). Topping Suggestion: Lemon Glaze (here). Microwave each cake for about 1 minute. Make this during blueberry season when blueberries are at their peak of flavor for best results—but feel free to use frozen blueberries if you just can’t wait. ½ cup self-rising flour ⅓ cup milk ⅓ cup sugar 1 egg 2 tablespoons vegetable or peanut oil 2 tablespoons freshly squeezed lemon juice Zest of 1 lemon ½ cup blueberries 1. Slice it into 4 layers. or a dollop of whipped cream would be perfect on this summery dessert. Divide the batter between 2 mugs.

.

egg. 4. Variation: Use chopped maraschino cherries in place of the blueberries for a sweet cherry flavor. Divide the batter between 2 mugs. 2. The moist vanilla cake is studded with plump blueberries and rich. being careful not to fill the mugs more than half full. ½ cup self-rising flour ⅓ cup milk ⅓ cup sugar 1 egg 2 tablespoons unsalted butter. and vanilla just until smooth. Topping Suggestion: Streusel topping (here) is delicious on this cake—just spoon 1 to 2 tablespoons on top of the batter before baking. You can also use a Vanilla Glaze (here) for a mouthwatering finish. and serve. too. . milk. or until the top is firm but springy when lightly touched. In a medium bowl. BLUEBERRY–WHITE CHOCOLATE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 3 minutes Blueberries and white chocolate make for an unexpected combination in this sweet treat. mix together the flour. 3. Fold the blueberries and white chocolate chips into the batter. butter. You can add 1 tablespoon chopped macadamia nuts if you like them. white chocolate chips. melted ½ teaspoon vanilla 2 tablespoons blueberries 2 tablespoons white chocolate chips 1. This is a quick cake that will bring some summer into the dreariest day. Microwave each cake for about 1½ minutes. sugar.

.

3. Although this cake is great anytime. . Add ⅛ teaspoon baking powder when switching from self-rising to any other flour. In a medium bowl. Sweethearts young and old will love it. CHERRY–CHOCOLATE CHIP MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes This is sweet perfection for your favorite sweetheart. melted 2 tablespoons maraschino cherry juice ¼ cup mini chocolate chips 1. milk. Microwave each mug for about 1 minute. or until the top is firm but springy when lightly touched. 2. 4. egg. and cherry juice just until smooth. Divide the batter between 2 mugs. being careful not to fill the mugs more than half full. Check to make sure the chocolate chips are gluten-free. and serve. butter. Add a spoonful of vanilla bean ice cream and drizzle hot fudge sauce over the top—it’s gorgeous! ½ cup self-rising flour ⅓ cup milk ¼ cup sugar 1 egg ¼ cup unsalted butter. it’s just right for Valentine’s Day dessert. sugar. mix together the flour. too. Make It Gluten-Free: Use your preferred gluten-free flour to make this cake gluten- free. Variation: Use white chocolate chips in place of the mini chocolate chips to give the cake a different flavor and texture. Fold the chocolate chips into the batter. Topping Suggestion: Use a shiny Chocolate Ganache (here) for a decadent finish to this cake.

.

2. 5. just call it a banana muffin and eat it for breakfast. Variation: Fold two tablespoons of mini chocolate chips into the batter for a surprise chocolate twist. granulated sugar. BANANA MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes This moist banana cake comes together fast to make a fantastic bite to go with your afternoon coffee or afterschool snack. 4. brown sugar. 3. and stir just until smooth. and serve. Divide the batter between 2 mugs. Add the flour. egg. In a medium bowl. if you prefer. Topping Suggestion: Salted Caramel Sauce (here) or a Vanilla Glaze (here) work really well on this cake. being careful not to fill the mugs more than half full. mashed 1 egg 2 tablespoons brown sugar 2 tablespoons granulated sugar ¼ cup unsalted butter. mix together the banana. melted ½ cup self-rising flour 2 tablespoons chopped pecans (optional) 1. Try Cream Cheese Frosting (here) for something extra special. Microwave each cake for about 1 minute. or until the top is firm but springy when lightly touched. We’ll never tell. Or. 1 very ripe banana. Make it in the morning while you’re waiting for the coffee to brew and send it in a school lunch. Fold the pecans (if using) into the batter. . and butter until smooth.

.

substitute almond butter for the peanut butter. 1 very ripe banana. Let the littlest ones mash the bananas for this mug cake—it helps them feel like an important part of the process. granulated sugar. and serve. . 4. Variation: If peanut allergies are a problem. In a medium bowl. moist with a delightful blend of peanut butter and banana and a little chocolate in every bite. BANANA-CHOCOLATE–PEANUT BUTTER MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes This is the kid-friendliest of kid-friendly cakes. milk. add an extra teaspoon or two of milk to the batter. Add the flour. Divide the batter between 2 mugs. melted 2 tablespoons peanut butter ½ cup self-rising flour 2 tablespoons mini chocolate chips 1. 2. Topping Suggestion: Peanut Butter Frosting (here) is delicious on this cake. brown sugar. mix together the banana. If the batter seems too thick. and stir just until smooth. and peanut butter. or until the top is firm but springy when lightly touched. Fold the chocolate chips into the batter. 3. 5. Microwave each cake for about 1 minute. Make your cake extra special by grating a little chocolate over the top. mashed 1 egg 2 tablespoons milk 2 tablespoons brown sugar 2 tablespoons granulated sugar 2 tablespoons unsalted butter. being careful not to fill the mugs more than half full. butter. egg.

.

APPLESAUCE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 5 minutes Moist. Variation: Fold up to 3 tablespoons of raisins into the batter for texture. In a medium bowl. mix together the butter and sugar until smooth. hearty applesauce cake eaten warm right from the mug is the epitome of comfort food. Add the flour. Add the milk. being careful not to fill the mugs more than half full. Topping Suggestion: Cinnamon sugar is a simple way to finish off this moist cake. Microwave each cake for 1½ to 2½ minutes on high. and stir just until smooth. 3. 5. melted ¼ cup brown sugar 2 tablespoons milk 3 tablespoons applesauce 1 egg ½ cup self-rising flour ½ teaspoon ground cinnamon Pinch kosher salt 1. or until the top is firm but springy when lightly touched. . You can cut the fat even more by using an egg white in place of the whole egg and replacing the 2 tablespoons of butter with an equal amount of applesauce. Divide the batter between 2 mugs. 2. The applesauce gives the cake moistness and flavor with the added bonus of less fat in this recipe than in others. and a little added nutrition. cinnamon. and salt. applesauce. and egg. and beat until well mixed. flavor. 4. 2 tablespoons unsalted butter. and serve.

.

KEY LIME MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes Key limes are so named because they grow in the Florida Keys. . Make It Vegan: This cake can be made vegan by substituting rice or almond milk for the milk and leaving out the egg. many stores carry key lime juice next to the lemon and regular lime juices. If you’re not able to find fresh key limes. These tiny. make it fun for the kids by adding a few drops of green food color to the batter. and lime zest just until smooth. oil. If key lime juice is not available. being careful not to fill the mugs more than half full. Variation: White chocolate chips are delicious in this cake. Its creaminess is a great balance to the tartness of the key lime. tart acidity that lends brightness to any dish. Topping Suggestion: Cream Cheese Frosting (here) is the topping of choice on this. 3. Microwave each cake for about 1 minute. you can substitute regular lime juice in an equal measure. If you like. mix together the flour. lime juice. egg. or until the cake is firm but springy when lightly touched. sugar. Just fold 2 tablespoons into the batter. 2. yellow limes are loved for their sharp. ½ cup self-rising flour ¼ cup milk 1 egg ⅓ cup sugar 2 tablespoons vegetable oil 3 tablespoons freshly squeezed key lime juice Zest of 1 lime 1. Divide the batter between 2 mugs. and serve. In a medium bowl. milk.

.

well drained. Cool. Gently mix in the fresh raspberries. then top with a dollop of whipped cream and a few more raspberries. combine the flour and the white chocolate chips. Topping Suggestion: This cake is delicious with whipped cream. sugar. the organic coconut oil adds healthy fats. buttermilk. and a delicate coconut flavor. 5. . but to make it a little fancier try adding a teaspoon or two of black raspberry liqueur to the whipped cream as you whip it. combine the egg yolk. and mix well. In this recipe. 4. If fresh raspberries are out of season you can use thawed. Pour the mixture into two mugs. oil. Make It Vegan: Leave out the egg yolk and use almond or coconut milk instead of the buttermilk. It’s an addictive combination of sweet and tangy that will handle your dessert cravings anytime. In a small bowl. 3. ½ cup self-rising flour 2 tablespoons white chocolate chips 1 egg yolk 3 tablespoons sugar 1 tablespoon organic coconut oil 2 tablespoons buttermilk ¼ teaspoon of vanilla or almond extract ½ cup fresh raspberries 1. and mix well. Add an extra teaspoon of coconut oil. WHITE CHOCOLATE–RASPBERRY MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 1½ minutes White chocolate and raspberry is a classic combination. Add the dry ingredients to the wet ingredients. frozen raspberries instead. In a separate bowl. 6. and flavoring. moisture. Top with a few slices almonds if you wish. 2. Do check the white chocolate chips you are using to ensure that they are vegan as well. and microwave each for 1½ to 2 minutes.

.

6 Seasonal Favorites Coconut Mug Cake Maple-Nut Mug Cake Cherry Limeade Mug Cake Pink Lemonade Mug Cake Caramel Apple Mug Cake Pumpkin Mug Cake Gingerbread Mug Cake Clementine Mug Cake Earl Grey and Lemon Mug Cake .

.

ENJOY THE FLAVORS OF EACH SEASON It’s hard to imagine autumn without pumpkin. try mixing flavors based on the season. isn’t it? Certain flavors just seem to go hand in hand with a particular season. Sometimes it has to do with the ingredient being plentiful at that time of year. You can also try combining flavors from the “all year” list with flavors from the seasonal lists. Lemon and coconut is a classic combination for spring. too. Here are some favorite flavors and the seasons they are most associated with: SPRING Almond Amaretto Irish cream liqueur Champagne Coconut Cream cheese Green tea Lemon Marshmallow Pineapple Pistachio Vanilla White chocolate SUMMER Berries Lemonade Lemon-lime Limeade Piña colada . while other times it’s more about tradition and memories. To really kick up your mug cake. for example. Pink lemonade is delicious anytime. but it seems more enjoyable on a hot summer afternoon than a chilly winter morning. but white chocolate and amaretto is delicious. Try peanut butter and salted caramel.

hickory nuts WINTER Cinnamon Cloves Cranberry Dried fruit Eggnog Gingerbread Mocha Nutmeg Orange Peppermint Rum Tangerine FLAVORS THAT WORK ALL YEAR Banana Cherry Chocolate Coffee Peanut butter Vanilla . pecans. Strawberry Toasted marshmallows / s’mores Watermelon FALL Apple Caramel Chocolate Maple Pumpkin Salted caramel Spice Walnuts.

.

For something a little tangier. 3. mix together the coconut oil. In a large bowl. milk. and attach them with toothpicks. sugar. and egg white. Make the rabbit’s ears from flattened marshmallows. beaten until frothy ½ cup self-rising flour ¼ cup shredded. nose. Divide the batter between 2 mugs. Add the flour to the bowl. Topping Suggestion: Spread Vanilla Frosting (here) on the cake before sprinkling it with the shredded coconut. Use another marshmallow for the tail. plus extra for serving 1. It’s a fun activity for the kids. sweetened coconut. being careful not to fill the mugs more than half full. . Draw the eyes. Although delicious year round. spoon Lemon Curd (here) over the cake. sweetened coconut into the batter. coconut extract (if using). 2. ¼ cup coconut oil ¼ cup plus 2 tablespoons sugar ¼ cup milk ½ teaspoon clear vanilla extract 3 drops coconut extract (optional) 1 egg white. and mix just until smooth. COCONUT MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Coconut cake is a popular dessert for the Easter table in the South. Let it cool before covering it with vanilla frosting. Fold ⅛ cup of shredded. or until the top is firm but springy when lightly touched. Sprinkle with the extra shredded coconut before serving. Variation: Turn this mug cake into Easter bunnies by carefully turning the cake out of the mug. Microwave each cake for 1 to 2 minutes. 4. 5. there is something about the flavor that lets you know spring has sprung. and whiskers with the gel icing you can buy in small tubes. vanilla.

.

It gives everyone a new appreciation for just how special maple syrup really is. or until the cake is firm but springy when lightly touched. In a large measuring cup or medium bowl. melted 2 tablespoons sugar 3 tablespoons maple syrup 1 egg 1 tablespoon milk ⅓ cup self-rising flour ¼ cup chopped walnuts 1. Real maple syrup is time-consuming and labor-intensive. mix together the butter. 2 tablespoons butter. MAPLE-NUT MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Maple. 5. and milk. Microwave each cake for 2 minutes. use it in place of the granulated sugar called for in this recipe to boost the maple flavor of the cake. and serve. and stir just until smooth. Divide the batter between 2 mugs. It’s fun to read about how it’s made and then make this mug cake. is a product of the first warm days of spring. although considered by most to be a fall flavor. maple syrup. 2. sugar. . Add the flour. Variation: If you can find real maple sugar. egg. Fold the walnuts into the batter. 3. being careful not to fill the mugs more than half full. Topping Suggestion: Serve this cake warm from the microwave with a scoop of vanilla ice cream and more maple syrup drizzled over the top. but the final product is a taste of heaven. 4.

.

Topping Suggestion: Dust this cake with a little confectioners’ sugar before serving. Everyone gets something to do. and stir just until smooth. and serve. and cherry juice. egg. Fun to serve at summer pool parties and picnics. Microwave each cake for 2 minutes. Just leave out the egg or replace it with your preferred vegan egg substitute. too. or until the cake is firm but springy when lightly touched. 4. 2 tablespoons vegetable or peanut oil ¼ cup sugar 1 egg 3 tablespoons limeade concentrate 2 tablespoons maraschino cherry juice ½ cup self-rising flour 1. mix together the oil. 2. being careful not to fill the mugs more than half full. limeade concentrate. Add the flour. Make It Vegan: This works very well as a vegan cake. 3. CHERRY LIMEADE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Sweet cherry and tart lime flavors come together in this pretty cake to create one of the iconic flavor combinations of summer. Variation: Fold 2 tablespoons chopped maraschino cherries into the batter before cooking to intensify the cherry flavor. . sugar. this cake is so easy that older children can make a batch while the adults are grilling burgers and stirring up potato salad. Divide the batter between 2 mugs. In a large measuring cup or medium bowl.

.

being careful not to fill the mugs more than half full. . making them perfect for special occasions like the Fourth of July or a summer tea. Add the flour and drink mix. Divide the batter between 2 mugs. These tangy mug cakes have that flavor right along with a pretty pink color. sugar. 4. and serve. Microwave each cake for 2 minutes. The glaze gives it a little sweetness while complementing the tangy lemonade flavor. egg white. 2. and stir just until smooth. Topping Suggestion: Spoon Lemon Glaze (here) over the warm cake. In a large measuring cup or medium bowl. PINK LEMONADE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Pink lemonade is the stuff of muggy summer days when everything seems to move in slow motion. For a pretty presentation. 2 tablespoons vegetable or peanut oil ¼ cup sugar 1 egg white ¼ cup milk ⅓ cup self-rising flour 1 tablespoon unsweetened pink lemonade powdered drink mix 1. 3. and milk. split this recipe into 4 parts and cook the cakes in dainty (microwave-safe) teacups instead of coffee mugs. mix together the oil. Or the kids can make and offer these cakes as a new take on the lemonade stand. Variation: Fold 1 tablespoon freshly grated lemon zest into the batter for more lemony goodness. or until the cake is firm but springy when lightly touched.

CARAMEL APPLE

MUG CAKE
Serves: 2 Prep time: 2 minutes Cook time: 4 minutes

The beginning of cooler weather means it’s time for county fairs and apple picking.
This caramel apple mug cake hits every high note. The warm caramel is gooey, and
the apples are both sweet and tart at the same time. Make these in tall jelly jars with
screw-on tops—they sell really well at school bake sales. Fix a plastic spoon to the jar
with some strands of raffia for a country-cute look.
1 tablespoon unsalted butter, melted
¼ cup unsweetened applesauce
2 tablespoons milk
⅓ cup sugar
½ cup self-rising flour
1 teaspoon apple pie spice
2 tablespoons Salted Caramel Sauce (here), divided
4 tablespoons apple pie filling, divided

1. In a large measuring cup or medium bowl, mix together the butter, applesauce, milk,
and sugar.
2. Add the flour and apple pie spice, and stir just until smooth.
3. Divide the caramel sauce between 2 mugs, then top each with 2 tablespoons apple pie
filling.
4. Divide the batter between the 2 mugs, being careful not to fill the mugs more than
half full.
5. Microwave each cake for 2 minutes, or until the cake is firm but springy when lightly
touched, and serve.

Topping Suggestion: Top the warm cake with a dollop of vanilla ice cream; then
drizzle either Salted Caramel Sauce (here) or Bourbon Caramel Syrup (here) over the
top.
Variation: Peeled, ripe Bosc pears work really well in this cake, delivering a burst of
added sweetness. Fold 2 to 3 tablespoons into the batter.

PUMPKIN

MUG CAKE
Serves: 2 Prep time: 2 minutes Cook time: 4 minutes

Pumpkin is a warm, comforting flavor that speaks of crackling fires, crimson leaves,
and the first brisk winds of the season. It has a natural sweetness that kids love, and
it’s full of vitamin A. On that first chilly evening, put out the ingredients for this
pumpkin mug cake, add a couple of bowls of add-ins like chopped nuts and white
chocolate chips, and let each member of the family make their own version of
pumpkin cake to munch on after an afternoon of raking leaves or a day of touch
football.
2 tablespoons butter, melted
¼ cup sugar
2 tablespoons brown sugar
1 egg
1 tablespoon milk
¼ cup pumpkin purée
⅓ cup self-rising flour
½ teaspoon pumpkin pie spice

1. In a large measuring cup or medium bowl, mix together the butter, sugar, brown
sugar, egg, milk, and pumpkin purée.
2. Add the flour and pumpkin pie spice, and stir just until smooth.
3. Divide the batter between 2 mugs, being careful not to fill the mugs more than half
full.
4. Microwave each cake for 2 minutes, or until the cake is firm but springy when lightly
touched, and serve.

Topping Suggestion: Cream Cheese Frosting (here) or Streusel (here) would be
perfect for this fall favorite. If you use the streusel, add it to the top of the batter
before you cook the cakes.
Make It Vegan: This cake can be made vegan by substituting oil for the butter,
leaving out the egg, and using almond milk.
Variation: Fold 2 tablespoons of toasted, chopped pecans into the batter before
cooking.

GINGERBREAD

MUG CAKE
Serves: 2 Prep time: 2 minutes Cook time: 4 minutes

Gingerbread spans two seasons; its warm flavor is a welcome treat for fall or winter.
These cakes make wonderful holiday gifts, too. Cook them in jelly jars and let them
cool before putting on the lids. Tie plaid bows around the tops and they’re ready to
give to guests at your holiday party, as teachers’ gifts, or for whatever the occasion
may be. Use a blustery cold day a few days before your holiday party or the kids’
winter school break, and make this a family project. This cake is quick, easy,
inexpensive…and most of all, fun!
2 tablespoons butter, melted
¼ cup brown sugar
1 egg
2 tablespoons milk
1 tablespoon unsulfured molasses
½ cup self-rising flour
1 teaspoon ground ginger
½ teaspoon ground cinnamon
Pinch baking soda

1. In a large measuring cup or medium bowl, mix together the butter, brown sugar, egg,
milk, and molasses.
2. Add the flour, ginger, cinnamon, and baking soda, and stir just until smooth.
3. Divide the batter between 2 mugs, being careful not to fill the mugs more than half
full.
4. Microwave each cake for 2 minutes, or until the cake is firm but springy when lightly
touched, and serve.

Topping Suggestion: Gingerbread is just right without any topping at all. If you
would like a little extra something, a dollop of lightly sweetened whipped cream is
delicious.
Make It Gluten-Free: This cake can be made gluten-free by substituting 2
tablespoons coconut meal and 3 tablespoons almond meal for the flour called for in
this recipe. It makes the gingerbread a little denser, but it’ll be just as delicious.
Variation: Fold 2 tablespoons chopped candied ginger into the batter for more ginger
flavor.

.

2. Arrange 2 or 3 sections on the top of each cake. and baking soda. It will brighten up the dreariest winter day. and serve. tangy flavor. Add the zest. mix together the butter. Make It Vegan: Substitute oil for the butter and leave out the egg. and mix just until smooth. peel a clementine and dip the bottom half of each section in melted chocolate. easy-to-peel tangerines that are quite seasonal. 3. egg. sugar. 4. This cake is packed with that bright tangerine flavor. In a large measuring cup or medium bowl. flour. sweet. melted ⅓ cup sugar 1 egg ¼ cup freshly squeezed clementine juice 1 teaspoon clementine zest ⅓ cup flour Pinch baking soda 1. Microwave each cake for 2 minutes. . CLEMENTINE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Clementines are tiny. Variation: Try a sweet red grapefruit in this cake instead of the clementines for a fresh. Topping Suggestion: A drizzle of Vanilla Glaze (here) really brings out the flavor of this tangy cake. Divide the batter between 2 mugs. ¼ cup butter. being careful not to fill the mugs more than half full. If you have time. and juice until smooth. Make it in the morning while your coffee is brewing. and send it in a school lunch. They show up in the grocery stores around the beginning of November—just in time for the holidays. or until the cake is firm but springy when lightly touched.

.

or until the batter is firm. melted ½ teaspoon Earl Grey tea leaves 1 tablespoon lemon zest ¼ cup sugar 1 egg ½ teaspoon vanilla extract 1 tablespoon milk 1 tablespoon lemon juice ⅓ cup self rising flour 1. milk. EARL GREY AND LEMON MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes. whisk in the sugar. 3. You can just use loose-leaf tea or tear open a regular tea bag. Set aside to cool for about 3 minutes. Divide the batter into two mugs. When the butter mixture has cooled. 2. Variation: Use tangerine or orange zest and juice instead of the lemon called for in this recipe. and lemon juice. Combine the butter and tea in a microwave-safe bowl. vanilla extract. . or until the butter is completely melted. rainy spring afternoon? This cake takes those soul-warming flavors and makes them into something incredibly decadent. Microwave for 1 to 1½ minutes. 5. The tea leaves are used to infuse the most flavor into the cake. Mix the flour and lemon zest together and add to the wet ingredients. 4. 3 minutes resting Is there anyone who doesn’t like a cup of Earl Grey tea on a chilly. 2 tablespoons unsalted butter. Make It Gluten-Free: Substitute your favorite gluten-free flour and add ½ teaspoon of baking soda. bright cake. 6. 7. Cook for 30 seconds. Topping Suggestion: Lemon Glaze (here) is the perfect finish to this tangy. It gives it a mellower flavor that is comforting and delicious.

.

7 Birthdays Confetti Mug Cake Chocolate Confetti Mug Cake Mocha Mug Cake Chocolate Chip Mug Cake Chocolate Fudge Mug Cake Rainbow Mug Cake Butterscotch Mug Cake White Wedding Cake in a Mug Pink Cherry Mug Cake Salted Caramel Mug Cake .

.

try to get mugs that match your party theme or colors. the most beautiful. the fanciest. Make frosting choices ahead of the party. It’s lots of fun. and the water in the other mug should be hot. garage sales. Have lots of sprinkles. Always check them ahead of time to ensure they are safe for the microwave. It should help make things less messy. for example. Here’s how: Have everyone bring their favorite microwave-safe mug (and have extras on hand just in case someone forgets). If supplying the mugs. etc. or you can purchase a variety of frosting flavors. Supply the ingredients. gummy bears. put the dry ingredients together in small. The empty mug should be cool. and print all of them out on a sheet of paper. colored sugar. To check. but imagine how much fun it will be for kids to make their own mug cakes in a superhero mug at a superhero-themed party. Plus it allows you to relax and enjoy the party. place an empty mug in the microwave along with a second mug with one cup of water in it. give prizes for the most creative. and thrift shops. THERE’S NO PARTY LIKE A MUG CAKE PARTY Making mug cakes the center of activity for a birthday party is a unique way to serve cake and give your guests a new experience. Pick out five mug cake recipes.. Microwave on high for one minute. An inexpensive plastic tablecloth that coordinates with your birthday party theme or color will make cleanup much easier—just roll the . or supply the mugs as a party favor. When everyone is done. You can find inexpensive mugs at the dollar store. so two bags per recipe) so that the guests just have to add the liquid ingredients. Depending on the number of guests. Try to have some kind of prize for each guest. and other edible decorations available so your guests can create their very own masterpieces. You can even go so far as to laminate the recipes—spills wipe right off. too. and let your guests pick and make their own cakes. you may need multiple copies. sealable bags (remember each recipe in this book will make two cakes. mug cake. especially if your party is for younger children. You’ll need to plan ahead to do this. the most chocolate. If the party is for very young children.

The recipes are relatively easy to split in half—except for the egg.whole thing up and throw it away. so 1½ tablespoons of beaten egg would be needed for a single mug cake. A large egg has about 3 tablespoons of liquid. Keep in mind that each recipe in this book does make two mug cakes. .

.

Be creative. melted ¼ cup plus 2 tablespoons sugar 1 egg ¼ cup milk 1 teaspoon vanilla ½ cup self-rising flour Pinch salt ¼ cup colored sprinkles or jimmies 1. When you cut into a Confetti mug cake. mix together the butter and sugar until smooth. Don’t forget the candle. but most of all—have fun. chewy surprise. milk. 4. Add the flour and salt. ¼ cup unsalted butter. and vanilla. Topping Suggestion: Vanilla Frosting (here) or Chocolate Frosting (here) are the classic toppings to this cake. After all. it sings out “party!” like nothing else. so if you like. In a medium bowl. or to the theme of the occasion or holiday. Add a few extra sprinkles for color. This recipe has a whole teaspoon of vanilla for two cakes to give it a deeper vanilla flavor. 3. match the “confetti” to your child’s preferred color palette. Sprinkles come in all kinds of colors and color combinations. 5. The sprinkles add a lot of color without a lot of flavor. and beat until well mixed. 2. . it’s a celebration! Variation: Fold 2 tablespoons finely chopped gumdrops into the batter in place of the sprinkles for a sweet. or until the top is firm but springy when lightly touched. and serve. being careful not to fill the mugs more than half full. Add the egg. Divide the batter between 2 mugs. You can cut that in half if you’d like. CONFETTI MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 5 minutes Confetti cakes are vanilla cakes with colored sprinkles folded in. 6. Microwave each cake for 1½ to 2½ minutes. and stir just until smooth. Fold the sprinkles into the batter.

.

¼ cup unsalted butter. or until the top is firm but springy when lightly touched. 5. moist chocolate cake has bursts of color throughout. and salt. 3. melted ½ cup sugar ¼ cup plus 2 tablespoons milk 1 egg ½ cup self-rising flour ¼ cup cocoa Pinch salt ¼ cup colored sprinkles or jimmies 1. If you can find the colored circle sprinkles rather than the smaller jimmies. Fold the sprinkles into the batter. Add the flour. and serve. though: If the sprinkles are too small. substitute coconut milk and coconut oil for the milk and butter. In a medium bowl. they will get lost. Microwave each cake for 1½ to 2½ minutes. 4. Make It Dairy-Free: For a dairy-free version of this cake. A word of warning. Topping Suggestion: Chocolate Frosting (here) with added sprinkles and a candle on top will make this mug cake colorful and fun. 6. Divide the batter between 2 mugs. mix together the butter and sugar until smooth. Variation: Make a chocolate polka dot cake by substituting white chocolate chips for the sprinkles. Rich. A spoonful of marshmallow cream is also delicious. CHOCOLATE CONFETTI MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 5 minutes This mug cake is just like the Vanilla Confetti cake but for those chocolate fans in your life. they’ll work better because they make larger spots of color in the cake. and stir just until smooth. . being careful not to fill the mugs more than half full. Add the milk and egg and beat until well mixed. 2. cocoa.

.

Add the flour. Add the egg and espresso. Variation: Fold 1 tablespoon cacao nibs into the batter to boost the chocolate flavor and give a little more texture to the finished cake. In a medium bowl. and serve. . mix together the butter and sugar until smooth. and salt. Fold the sprinkles into the batter. or until the top is firm but springy when lightly touched. ¼ cup unsalted butter. melted ¼ cup sugar 1 egg ¼ cup strong. cold espresso ¼ cup self-rising flour ¼ cup cocoa Pinch salt 1. Brew espresso or espresso-strength coffee to use in this mug cake. 6. Topping Suggestion: Creamy Chocolate Frosting (here) is so good on this cake that it’s hard to stop with just one. Microwave each cake for 1½ to 2½ minutes. 2. 3. and beat until well mixed. 5. Divide the batter between 2 mugs. being careful not to fill the mugs more than half full. and stir just until smooth. 4. MOCHA MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 5 minutes Mocha is that perfect balance between chocolate and coffee that creates a flavor all its own. Another option is to add 1 teaspoon instant coffee granules along with the coffee to the cake batter to give it a more intense coffee flavor. cocoa.

.

This moist yellow cake has just a hint of brown sugar to give it that faint caramel flavor found in your favorite chocolate chip cookie. 4. Microwave each cake for 1 to 2 minutes. Fold the chocolate chips into the batter. and fold 2 tablespoons chopped macadamia nuts into the batter. granulated sugar. ¼ cup unsalted butter. combine the butter. . egg. Add the flour and salt. and stir just until smooth. being careful not to fill the mugs more than half full. and milk.… A tall glass of milk and a chocolate chip mug cake. Divide the batter between 2 mugs. Nothing says welcome home better than that. In a medium bowl. 5. Topping Suggestion: Chocolate Frosting (here) is the perfect choice for this mug cake. and serve. or try substituting coconut flour for half the gluten-free flour. 3. Make It Gluten-Free: Use your favorite gluten-free flour. Add 2 tablespoons of chopped pecans if you want a little added crunch. or until the top is firm but springy when lightly touched. brown sugar. Whenever you substitute gluten-free flour. CHOCOLATE CHIP MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Mmmmm. melted 3 tablespoons brown sugar 3 tablespoons granulated sugar 1 egg ¼ cup milk ½ cup self-rising flour Pinch salt ¼ cup mini chocolate chips 1. 2. Variation: Substitute white chocolate chips for the chocolate chips. self-rising gluten-free flour. Mix until smooth. remember to add ⅛ teaspoon of baking powder unless you are using your own homemade.

.

The brown sugar in this recipe makes it extra moist and fudgy. Err on the side of undercooking this a little to keep it deliciously gooey. 2. ¼ cup unsalted butter. milk. Use this in place of the melted butter in this recipe to give the cake a nutty. continue to cook (watching it carefully) until it is a golden brown color. 3. but you can add a few tablespoons of your favorite candy bar chopped up if you’d like to. melted ¼ cup brown sugar ¼ cup milk 1 egg ½ teaspoon vanilla ¼ cup self-rising flour ¼ cup cocoa powder 1. Variation: Brown the butter in a small saucepan on the stove by letting it melt. and stir just until smooth. Topping Suggestion: Chocolate Frosting (here) or Praline Glaze (here) are perfect choices for this mug cake. just because. You know. etc. In a medium bowl. mix the butter. . 4. or until the top is firm but springy when lightly touched.). and vanilla until smooth. nuts. and let kids create their own chocolate masterpieces. Divide the batter between 2 mugs. CHOCOLATE FUDGE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Hosting an unexpected play date? Put a variety of add-ins in muffin tins (chocolate chips. egg. Make It Sugar-Free: Substitute any sugar-free sweetener in equal measure to the brown sugar. Add the flour and cocoa. Microwave each cake for 1 to 2 minutes. chopped candy bars. and serve. brown sugar. rich taste. being careful not to fill the mugs more than half full.

.

Garnish with some rainbow sprinkles. you can use the natural food colorings available at some natural food stores. or until the top is firm but springy when lightly touched. Using oil. RAINBOW MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 5 minutes This cake batter needs to be white. and clear vanilla ensures that you’ll get a full blast of rainbow color. If you prefer. egg white. 2. beaten until foamy ½ teaspoon clear vanilla extract ½ cup self-rising flour Pinch salt 3 liquid food colors. Be careful with red—it will give your cake a bitter flavor if you use too much. Add the flour and salt. Some people don’t like to use artificial coloring. stirring just until blended. and vanilla until smooth. Then pull a clean knife through the batter in the mugs to make swirls. sugar. such as red. 3. and serve. Topping Suggestion: Vanilla Frosting (here) is pretty on this cake and helps show off the cake colors. In a medium bowl or large measuring cup. Gel or paste colors will give you more color intensity than liquid food color. etc. 5. letting kids create their own rainbow designs. egg white. top it with a little sugar-free vanilla yogurt. Microwave each cake for 1½ to 2½ minutes. Divide the batter between 3 small bowls and add a few drops of food coloring to each bowl to get the colors you want. blue. strawberry for pink. and yellow 1. but add it a little at a time. being careful not to fill the mugs more than half full. too. Variation: Add ½ teaspoon unsweetened powdered drink mix in different flavors to the different colors—blue raspberry for blue. Make It Sugar-Free: You can use a measure-for-measure sugar substitute to make this a sugar-free cake. for added . milk. otherwise your colors will be off when you stir in the food coloring. ¼ cup vegetable or peanut oil ¼ cup sugar ¼ cup milk 1 egg white.. Add alternating spoonfuls of the colored batter to 2 mugs. 4. Instead of vanilla frosting. This cake is a blast. mix together the oil.

flavor bursts. .

.

Divide the batter between 2 mugs. Variation: Make a golden sundae by using this cake as a base for Butter Brickle ice cream—then drizzle it with warm butterscotch sauce. and butter flavoring. milk. and serve. Add the flour and salt. Top with whipped cream and a sprinkle of chopped pecans. some days just require it! ¼ cup unsalted butter. melted ¼ cup brown sugar 1 egg ¼ cup milk ¼ teaspoon vanilla ¼ teaspoon butter flavoring ½ cup self-rising flour Pinch salt 1. Replace a tablespoon of the milk with a tablespoon of scotch or bourbon for an even deeper flavor and a grown-up cake. or Rum Glaze (here) are all great toppings for this cake. . In a medium bowl. 3. or until the top is firm but springy when lightly touched. Topping Suggestion: Salted Caramel Sauce (here). vanilla. Vanilla Frosting (here). and extra butter flavor kick this incredible dessert up a notch. being careful not to fill the mugs more than half full. mix together the butter and brown sugar until smooth. vanilla. Brown sugar. Add the egg. and you’ll be overcome by that old-fashioned butterscotch flavor. stirring just until smooth. 2. Microwave each cake for 1 to 2 minutes. 5. Hey. 4. BUTTERSCOTCH MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes One bite of this rich cake. and beat until well mixed.

.

It’s light. Microwave each cake for 1 to 2 minutes on high. It’s a great dessert for a bridal shower served in mugs that match the wedding colors! ¼ cup coconut oil ¼ cup plus 2 tablespoons sugar ¼ cup milk ½ teaspoon clear vanilla extract 3 drops almond extract 1 egg white. Divide the batter between 2 mugs. and egg white until completely incorporated. mix together the coconut oil. Add the flour. almond extract. delicate. Make It Vegan: You can make this cake vegan by substituting coconut milk for the milk and leaving out the egg. pure white cake has the same faint almond flavor that you find in wedding cakes. beaten until frothy ½ cup self-rising flour 1. or until the top is firm but springy when lightly touched. and just right for a very special birthday or celebration. milk. 2. WHITE WEDDING CAKE IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 4 minutes This pretty. being careful not to fill the mugs more than half full. Variation: Fold 2 tablespoons white chocolate chips into the batter before cooking for an even more decadent cake. . 4. 3. too. but the coconut oil gives it just a hint of coconut. vanilla. Topping Suggestion: Vanilla Frosting (here) or Cream Cheese Frosting (here) flavored with a drop or two of almond extract will bring out the entire spectrum of flavor in this delicious cake. In a medium bowl. and mix just until smooth. and serve. sugar.

.

2. or until the top is firm but springy when lightly touched. and the maraschino cherry juice gives this pretty mug cake its color. egg white. 4. stirring just until smooth. PINK CHERRY MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes A delicate pink cake is perfect for a birthday. cold ¼ cup sugar 3 tablespoons milk 1 tablespoon maraschino cherry juice 1 egg white. milk. too. Microwave each cake for 1 to 2 minutes. but warm Chocolate Ganache (here) spooned over the top is really good. 3. ¼ cup coconut oil. . mix together the oil. Add the flour. Topping Suggestion: Cream Cheese Frosting (here) is a delicious topping for this cake. and vanilla until smooth. The flavor is sweet and light cherry vanilla. beaten until frothy ¼ teaspoon clear vanilla extract ½ cup self-rising flour 1. and serve. being careful not to fill the mugs more than half full. In a medium bowl. Fold 2 tablespoons into the batter before cooking. Variation: Chopped toasted almonds work really well here. sugar. Divide the batter between 2 mugs. cherry juice. Create magic by swirling a white frosting over the top and dusting it with edible white glitter or big sugar crystals.

.

Topping Suggestion: These don’t need a topping at all—the caramel candies do that. SALTED CARAMEL MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 3 minutes There is something addictive about that salty and sweet combination. Add the flour and ½ teaspoon of fleur de sel. Fleur de sel is a flaked. Microwave each cake for 1 more minute. whether it’s chocolate-covered pretzels or salted caramel. use a few sea salt crystals sparingly. The caramels make the topping for this cake. divided 2 caramel candies 1. Variation: Fold 3 tablespoons chopped pretzels or chopped. then a drizzle of Salted Caramel Sauce (here) will do the trick. vanilla. mix together the butter. delicate sea salt available in most grocery stores. mixing just until smooth. Divide the batter between 2 mugs. . sugar. Microwave each cake for 30 seconds. being careful not to fill the mugs more than half full. Add one caramel to the top of each cake. ¼ cup unsalted butter. and serve. or until firm. brown sugar. egg. milk. If you can’t find it. and Salted Caramel Sauce until smooth. 6. In a medium bowl. 5. so it needs no other garnish. 3. salted peanuts into the batter before cooking. melted ¼ cup sugar 2 tablespoons brown sugar ¼ cup milk ½ teaspoon vanilla extract 1 egg 2 tablespoons Salted Caramel Sauce (here) ½ cup self-rising flour 1 teaspoon fleur de sel salt or other flaked sea salt. If you want something extra on it. 4. and sprinkle each cake with the remaining fleur de sel. 2.

.

and Blue Mug Cake Hummingbird Mug Cake Irish Cream Mug Cake . White. 8 Holidays Hot Chocolate and Marshmallow Mug Cake White Chocolate–Peppermint Mug Cake Vanilla Chai Mug Cake Eggnog Mug Cake Pumpkin Spice and Chipotle Mug Cake Red Velvet Mug Cake Chocolate-Covered Cherry Mug Cake Pineapple-Coconut Mug Cake Red.

.

using dried blueberries in place of fresh (here). or place it in a gift bag. Perfect for Valentine’s Day. and fresh fruit. It’s a lovely way to celebrate a bridal or baby shower. it’s sure to be a holiday hit. a White Chocolate–Peppermint Mug Cake mix (here). and make a tag to tie onto the mug handle. Print the instructions on nice paper. To make the mug cake a gift: Find appropriate holiday-themed microwave-safe mugs at an affordable price at the dollar store. a chocolate-themed mug. hot chocolate. There are as many possibilities for mug cake gifts as there are people on . and a favorite Christmas movie. A When Life Gives You Lemons basket can include a lemon mug cake mix. and other chocolate-themed items. and create a themed basket around that. No matter how you employ the mug cake. Creativity abounds with this one. lemon drops candy. There’s nothing like a snowy day basket with hot chocolate mix. Mix the dry ingredients in a small. great to present to a party host or hostess as a thank-you or as an activity for young and old(er) at your own holiday gathering. Choose a book by a favorite author. sealable plastic bag—snack size is best. Wrap the mug in cellophane tied off with a pretty ribbon. A gift of a mug cake might be exactly what you’re looking for. and a lemon-scented candle. candies. coffee. some hot chocolate mixes. Put any extras like chocolate chips in separate bags. and nothing shows that appreciation more than a thoughtful gift you made yourself. Put the bags in the mug. Make a chocolate-themed basket with a mocha mug cake. some lemonade mix. tea. Create a brunch basket for two with Blueberry Crumb Mug Cake mixes. a mug sporting pictures of lemons. Great for a summer- beginning or summer-ending Memorial Day or Labor Day barbecue. GIVE THE GIFT OF A MUG CAKE Holiday celebrations are the perfect time to express your appreciation to those who mean the most to you. Here are some ideas for themed baskets with the mug cake as the star and other treats to celebrate the holiday or other significant events.

.your list. the rest is easy. Once you’ve decided on a theme. Just remember that each recipe in this book makes two cakes. so you’ll need to either cut the ingredients in half or add two mugs to the basket.

.

microwave the butter and milk chocolate for 1 minute. vanilla. Microwave each cake for 1 to 2 minutes. Stir together until smooth. egg. 4. In a medium. milk. or until firm but still slightly gooey and the marshmallows are melted. HOT CHOCOLATE AND MARSHMALLOW MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 5 minutes Warm. being careful not to fill the mugs more than half full. microwave-safe bowl. Topping Suggestion: Whipped cream and grated chocolate work well on this cake if you want something besides the marshmallows. and serve. Variation: Folding 2 tablespoons bittersweet chocolate chips into the batter will add depth to the chocolate flavor. ¼ cup unsalted butter 1 ounce milk chocolate ¼ cup sugar ¼ cup milk 1 egg ½ teaspoon vanilla extract ¼ cup self-rising flour ¼ cup cocoa ¼ cup mini marshmallows. and add ⅛ cup mini marshmallows to each mug. but it’s not less special—especially on the eve of a winter holiday. This may be quick and easy. and stir just until smooth. . 3. Make It Gluten-Free: Substitute gluten-free flour for the flour and adding ⅛ teaspoon baking powder. divided 1. 2. and cocoa. sticky marshmallow topping is hard to beat. flour. gooey chocolate cake with a melty. Add the sugar. Divide the batter between 2 mugs. What could be more rich and comforting than hot chocolate in cake form? Make sure you slightly undercook this mug cake and serve it hot to get the best texture.

.

Variation: Substitute ½ cup chopped white chocolate peppermint bark for the white chocolate and peppermint in this recipe. vanilla. Tie a tag onto the jar with instructions for making the cake. Divide the batter between 2 mugs. use Vanilla Frosting (here) with crushed peppermint candy sprinkled on top. white chocolate. In a medium bowl. and peppermint candy. milk. then put it in a basket with two winter-themed mugs. . 2. 4. beaten until frothy ½ cup self-rising flour ¼ cup chopped white chocolate ¼ cup crushed peppermint candy 1. mix together the oil. rich white chocolate and crunchy. ¼ cup vegetable or peanut oil ¼ cup plus 2 tablespoons sugar ¼ cup milk ½ teaspoon clear vanilla extract 3 drops almond extract 1 egg white. cool peppermint team up in this cake for a flavor that is filled with wintery magic. white chocolate. almond extract. and serve. Topping Suggestion: Vanilla Glaze (here) is just right on this rich cake. being careful not to fill the mugs more than half full. or until the top is firm but springy when lightly touched. and egg white until smooth. WHITE CHOCOLATE–PEPPERMINT MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Dreamy. and peppermint candy in a jelly jar with a screw-top lid. flour. but for a fancier presentation. This mug cake makes an attractive gift if you layer the sugar. and mix just until smooth. Microwave each cake for 1 to 2 minutes. sugar. Add the flour. 3.

.

5. This cake takes those flavors and brings them into cake form. Divide the batter between 2 mugs. It’s also great for a late-night. and egg until smooth. In a microwave-safe mug. Microwave each cake for 1 minute. Topping Suggestion: Vanilla Glaze (here) or Rum Glaze (here) are a perfect complement to the vanilla chai cake. chai flavor 2 tablespoons vegetable oil ¼ cup sugar ½ teaspoon pure vanilla extract 1 egg ½ cup self-rising flour 1. or until bubbly. vanilla. being careful not to fill the mugs more than half full. VANILLA CHAI MUG CAKE Serves: 2 Prep time: 4 minutes Cook time: 2 minutes Chai is a tea spiced with cardamom. and serve. . It is very comforting on a cold afternoon. or until firm but springy when lightly touched. In a medium bowl. 3. squeezing out the excess liquid before discarding the bags. 4. oil. microwave the milk for 1 minute. post-Thanksgiving dinner second (or fourth) dessert. sugar. stir together the tea-infused milk. spicy. and stir just until smooth. and other spices. and fragrant—this is the cake you want as you curl up by the fire with a book. Make It Dairy-Free: Need a dairy-free version of this cake? Increase the oil to 3 tablespoons and replace the milk with water. ¼ cup milk 2 tea bags. cinnamon. Remove the tea bags from the milk. 2. Variation: Any tea can be used in place of the chai. Add the tea bags to the milk and allow them to steep for 3 minutes. Try adding 2 Earl Grey tea bags and 1 tablespoon orange zest to the hot milk. black pepper. Add the flour. Moist. 6.

.

rich. Mix together until smooth. Add the flour and nutmeg. . being careful not to fill the mugs more than half full. and stir just until smooth. Intensely sweet. Freshly grated nutmeg adds extra depth to this mug cake. This is a fun family project to do right before trimming the tree. Topping Suggestion: Rum Glaze (here) and an extra sprinkle of nutmeg are the only toppings you’ll need to finish off this cake. In a large measuring cup or medium bowl. rum. 4. and spiked (for the grown-ups) with a little rum—it’s the stuff holiday dreams are made of. 2 tablespoons vegetable or peanut oil ½ cup sugar ⅓ cup eggnog ½ teaspoon vanilla 1 tablespoon rum or ¼ teaspoon rum flavoring 1 egg ½ cup self-rising flour Small pinch freshly grated nutmeg 1. EGGNOG MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Eggnog is a favorite Christmas drink. combine the oil. Or leave one for Santa instead of cookies—and maybe a Carrot Cake in a Mug (here) for the reindeer. Microwave each cake for 2 minutes. Variation: Fold 2 tablespoons finely chopped walnuts into the batter before cooking for a satisfying crunch. and egg. 3. Divide the batter between 2 mugs. and serve. eggnog. sugar. 2. or until the cake is firm but springy when lightly touched. vanilla.

.

What a great Halloween party surprise! 2 tablespoons butter. Topping Suggestion: Cream Cheese Frosting (here) or Salted Caramel Sauce (here) both finish this cake with Halloween style. then flatten and cut black gumdrops to make a fun. A scoop of vanilla ice cream never hurts either. pumpkin pie spice. Microwave each cake for 2 minutes. sugar. substitute oil for the butter. 4. Make It Vegan: For a vegan version of this cake. egg. Just be sure you’re using pumpkin purée and not pumpkin pie filling. In a large measuring cup or medium bowl. 3. melted ¼ cup sugar 1 egg 3 tablespoons milk 2 tablespoons pumpkin purée ⅓ cup self-rising flour ½ teaspoon pumpkin pie spice Pinch powdered chipotle or cayenne pepper 1. being careful not to fill the mugs more than half full. and chipotle pepper. . and every bite is full of mellow pumpkin flavor with just a kick of spicy pepper. leave out the egg. PUMPKIN SPICE AND CHIPOTLE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes The first chilly days of autumn generally bring out the craving for pumpkin recipes. This cake is moist and spicy. Variation: Use mashed sweet potato or acorn squash in place of the pumpkin purée. and stir just until smooth. and use almond milk. milk. mix the butter. Top each cake with orange frosting. jack-o’-lantern face. and pumpkin purée until smooth. 2. Add the flour. or until the cake is firm but springy when lightly touched. Divide the batter between 2 mugs. and serve.

.

¼ cup vegetable or peanut oil ⅓ cup sugar 1 egg 3 tablespoons milk 1 teaspoon liquid red food coloring ½ teaspoon vanilla extract ⅓ cup plus 1 tablespoon self-rising flour 1 tablespoon cocoa 1. and stir just until smooth. you can make this cake blue. and vanilla until smooth. Add the flour and cocoa. or any other deep color by changing the food coloring you use. Microwave each cake for 2 minutes. 2. RED VELVET MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Red velvet cake is an iconic holiday dessert with a poinsettia-red color. Topping Suggestion: Add a generous spoonful of fluffy Cream Cheese Frosting (here) when serving this beautiful cake. It’s pretty and delicious. 3. egg. 4. If you’re a culinary rebel. Divide the batter between 2 mugs. Variation: Fold 2 tablespoons white chocolate chips into the batter. mix the oil. . sugar. food coloring. You can adjust the amount of coloring up or down to get the exact color you want. It gets its flavor from just a touch of cocoa and a bit of red food coloring. and serve. green. In a large measuring cup or medium bowl. milk. or until the cake is firm but springy when lightly touched. being careful not to fill the mugs more than half full.

.

and serve. melted ⅓ cup sugar 1 egg 2 tablespoons milk 2 tablespoons maraschino cherry juice ⅓ cup self-rising flour ¼ cup cocoa 3 tablespoons chopped maraschino cherries 3 tablespoons mini chocolate chips 1. being careful not to fill the mugs more than half full. the chocolate chips will be perfectly gooey. or until the cake is firm but springy when lightly touched. . add a dollop of whipped cream. 3. and cherry juice until smooth. Topping Suggestion: Drizzle this spectacular cake with warm Chocolate Ganache (here). Make it pretty by decorating the plate with drizzled warm Chocolate Ganache (here) and placing the cake on top of the drizzle. dark chocolate cake with bits of cherry and chocolate chips generously mixed in is a perfect quick dessert for a romantic Valentine’s Day dinner. Make It Gluten-Free: Substitute your favorite gluten-free flour for the self-rising flour. 2. milk. 4. Fold the chopped cherries and chocolate chips into the batter. Divide the batter between 2 mugs. Variation: Push a real chocolate-covered cherry into the center of the batter before cooking for a delicious surprise. Add the flour and cocoa. and top with a cherry. and stir just until smooth. 5. If you eat it while it’s still warm. egg. CHOCOLATE-COVERED CHERRY MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Moist. sugar. ¼ cup butter. mix the butter. In a large measuring cup or medium bowl. Microwave each cake for 2 minutes.

.

being careful not to fill the mugs more than half full. Add the flour and toasted coconut. combine the oil. 3. Variation: Make these a day ahead of time and soak them in some rum. and stir just until smooth. 2. sugar. Slip a family-friendly beach movie into the DVD player and enjoy these cakes for family night. . Adults only. 4. until lightly browned. or until the cake is firm but springy when lightly touched. Spread the coconut flakes in a thin layer on a baking sheet and bake for about 20 minutes. and it’s moist and full of the tropical flavors that sweep you away to the Caribbean—even when it’s snowing outside. stirring occasionally. Mix together until smooth. preheat the oven to 350°F. piña colada mix. Divide the batter between 2 mugs. and serve. It smells wonderful. egg. Cooking Tip: To toast the coconut flakes. Topping Suggestion: Top this cake with Rum Glaze (here) and sprinkle with a little extra toasted coconut. and pineapple juice. PINEAPPLE-COCONUT MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Somewhere between ambrosia and a piña colada. Grease the mugs before adding the batter to them so the cakes can be easily removed. Microwave each cake for 2 minutes. In a large measuring cup or medium bowl. please. 3 tablespoons coconut oil ¼ cup sugar 1 egg 2 tablespoons piña colada mix 2 tablespoons pineapple juice ½ cup self-rising flour 2 tablespoons toasted coconut flakes 1. this Pineapple-Coconut Mug Cake is a two-minute vacation.

.

The cake is sweet and light with tangy berries in each bite. 4. Make It Sugar-Free: Use your favorite measure-for-measure sugar-free sweetener. Divide the batter between 2 mugs. being careful not to fill the mugs more than half full. Topping Suggestion: Top with Cream Cheese Frosting (here) or just a simple dollop of whipped cream. RED. Variation: Add 1 tablespoon finely grated orange zest and ½ teaspoon orange extract for the vanilla in this recipe. . AND BLUE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Wave the flag for this perfect summer dessert. or the cake will be soggy. and vanilla until smooth. Fold the blueberries and strawberries into the batter. WHITE. Top with some fresh fruit or whipped cream lightly sweetened with the same sweetener. Lemon zest and extract works beautifully. milk. and serve. Add the flour. 3 tablespoons vegetable or peanut oil ½ cup sugar 1 egg white ¼ cup milk ½ teaspoon clear vanilla extract ½ cup self-rising flour ¼ cup fresh blueberries ¼ cup chopped strawberries. sugar. egg white. 3. 5. Do make sure the berries are well drained. drained 1. Light up the Fourth of July by putting a candle or a lit sparkler in the top of the cakes when you serve them. too. You can easily substitute raspberries or cherries for the strawberries in this recipe if you like. mix together the oil. 2. and stir just until smooth. or until the cake is firm but springy when lightly touched. In a large measuring cup or medium bowl. Microwave each cake for 2 minutes.

.

granulated sugar. Pecans are the traditional nut used in this cake. Mix until smooth. Microwave each cake for about 1 minute. you can use walnuts. Add the self-rising flour and almond flour. The almond flour gives the cake some extra texture and holds up well to the fruit. almonds. melted ¼ cup self-rising flour ¼ cup almond flour 2 tablespoons crushed pineapple. mashed 1 tablespoon pineapple juice 1 egg 2 tablespoons brown sugar 2 tablespoons granulated sugar ¼ cup unsalted butter. 3. ¼ cup very ripe banana. brown sugar. It is dense and sweet with a lot of fruit flavor from the banana and pineapple. mix together the banana. HUMMINGBIRD MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes Hummingbird cake is a Southern tradition for the winter holidays. being careful not to fill the mugs more than half full. . and stir just until smooth. 4. egg. and melted butter. 5. pineapple juice. In a medium bowl. 2. or any nut you prefer. macadamias. There’s no better topping than that. drained well 2 tablespoons chopped pecans (optional) 1. Variation: While pecans are traditional. giving additional texture and crunch to every bite. Fold the crushed pineapple and chopped pecans (if using) into the batter. Topping Suggestion: Cream Cheese Frosting (here) all the way on this sweet cake. and serve. Divide the batter between 2 mugs. or until the top is firm but springy when lightly touched.

.

Patrick’s Day table. Add the flour. . IRISH CREAM MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes Irish cream is a favorite flavor all year. being careful not to fill the mugs more than half full. or until the cake is firm but springy when lightly touched. egg. Serve it with a mug of Irish coffee and drizzle warm ganache on top of the cake for a sweet and potent dessert. and stir just until smooth. 2. This grown-up mug cake is a quick treat with a creamy. Variation: Make this cake nonalcoholic and kid friendly by using ¼ cup Irish cream coffee creamer in place of the milk and liqueur. 4. In a large measuring cup or medium bowl. boozy flavor perfect for marking the coming of spring. and serve. Divide the batter between 2 mugs. 3. but it has a special place at the St. melted ½ cup sugar 1 egg 2 tablespoons milk 2 tablespoons Irish cream liqueur ½ cup self-rising flour 1. Just remember to add ⅛ teaspoon baking powder. Microwave each cake for 2 minutes. and liquor until smooth. mix together the butter. Make It Gluten-Free: Substitute any gluten-free flour in this recipe. ¼ cup butter. Topping Suggestion: A simple Vanilla Glaze (here) works well on this cake. milk. sugar.

.

9 Cake for Breakfast Cinnamon Roll Mug Cake Blueberry Crumb Mug Cake Banana-Nut Mug Cake Doughnut in a Mug Maple-Bacon Mug Cake Raspberry–Coffee Cake in a Mug Oatmeal-Raisin Mug Cake Crumb Cake in a Mug Easy Pancakes and Bacon Mug Cake .

.

Kids can create a special Mother’s Day or Father’s Day breakfast in bed with a breakfast mug cake. jelly. Mug cakes are easy to make. mug cakes can provide a satisfying breakfast to start your day. let them make their favorite muffins. a couple of mugs. honey. if the second one isn’t wanted right away. it can be saved for later or frozen. Continue the fun of last night’s slumber party with a self-serve brunch bar. plate them on serving dishes. Or make a variety of mug cakes. you can make almost any kind of breakfast bread quickly and easily in a mug right in your microwave. That’s going to be way better than (not to mention just as quick as) cereal before a soccer game. A mug cake breakfast basket with mug cake mix. and everyone can custom make their own breakfast in their own time. HAVE A WEEKEND MUG CAKE BREAKFAST Mug cakes for breakfast? Why not? Whether hosting guests for the weekend or just having your family go in 10 different directions. and you have the easiest brunch ever. In just a few minutes. From blueberry muffins to crumb cake. too. Serve with small bowls of butter. and a few other breakfast goodies is a really nice “Welcome to the Neighborhood” gift. and they give even the least-experienced cook a chance to make something special without much fuss and still have time to enjoy the party. cream cheese. Put a thermal carafe full of coffee nearby with cream and sugar and a pitcher or two of juice. right? Rather than making a big production out of breakfast for house guests. and slice them. Since each recipe in this book makes two servings. fresh breakfast will be ready. Pre-measure the dry ingredients and provide the recipe instructions. and fresh fruit. jam. a piping hot. .

.

and cinnamon. ¼ cup butter. Traditionally baked cinnamon rolls are too time-consuming for most days. Add the flour. and vanilla. 2. warm. or until firm but not overcooked. Just remember to add an additional ⅛ teaspoon baking powder. melted ¼ cup brown sugar 1 egg ¼ cup buttermilk ¼ teaspoon vanilla extract ½ cup self-rising flour Pinch baking soda ¼ teaspoon ground cinnamon 1. Suddenly the thought of skipping breakfast becomes a thing of the past. Topping Suggestion: Use Cream Cheese Frosting (here) to top this simple cinnamon roll. just like the real thing. being careful not to fill the mugs more than half full. and sprinkle with chopped pecans. Divide the batter between 2 mugs. These are sweet and spicy. Spread it on while the cake is still hot. egg. Variation: Fold 2 tablespoons chopped pecans or raisins into the batter. In a large measuring cup or medium bowl. CINNAMON ROLL MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Rich. brown sugar. but a cinnamon roll mug cake can be thrown together in minutes. 3. baking soda. . Make It Gluten-Free: Substitute gluten-free flour for the flour for a gluten-free version of this cake. Microwave each cake for 1 to 2 minutes. 4. buttermilk. and stir just until blended. gooey cinnamon rolls are hard-to-resist breakfast treats. mix together the butter.

.

4. melted ¼ cup sugar 1 egg ¼ cup buttermilk ¼ teaspoon vanilla extract ½ cup self-rising flour Pinch baking soda ¼ cup fresh blueberries ½ cup Streusel (here) 1. BLUEBERRY CRUMB MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Here. Topping Suggestion: Drizzling a little Vanilla Glaze (here) over the warm streusel gives a sweet finish to this coffee cake. Fold the blueberries into the batter. ¼ cup butter. too. grate a little of the peel into the batter. In a large measuring cup or medium bowl. 3. and vanilla. buttermilk. If you happen to have a lemon on hand. It brightens up the flavor and makes the sweetness of the blueberries really pop. This coffee cake is summer in one perfect bite. Top each mug with ¼ cup streusel. buttery batter and topped with crunchy streusel. and serve. too. and stir just until well blended. Variation: Raspberries or well-drained crushed pineapple work well in this cake. Add the flour and baking soda. being careful not to fill the mugs more than half full. juicy blueberries are enveloped in a sweet. 2. ripe. 5. mix together the butter. Divide the batter between 2 mugs. . Microwave each cake for 1 to 2 minutes. You can add a few pecans to the batter if you like—they give it a little texture as well as flavor. or until the cake is firm but not overcooked. egg. sugar.

.

and buttermilk. Add the flour and baking soda. Fold the pecans into the batter. Eat one for breakfast. Topping Suggestion: Banana-Nut Mug Cake is delicious topped with Praline Glaze (here). mix together the butter. and serve. Divide the batter between 2 mugs. egg. and stir just until well blended. 4. Variation: Use chopped walnuts instead of pecans. If you choose. fold chopped freeze-dried bananas into the batter to add a little crunch to the finished cake. and keep the second for an afternoon snack. 3. 5. being careful not to fill the mugs more than half full. Microwave each cake for 1 to 2 minutes. or until the cake is firm but not overcooked. BANANA-NUT MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Banana-nut bread is to breakfast what macaroni and cheese is to dinner—pure comfort food. mashed ¼ cup sugar 1 egg ¼ cup buttermilk ½ cup self-rising flour Pinch baking soda ¼ cup chopped pecans 1. Make It Nut-Free: This recipe easily becomes nut-free just by omitting the pecans. banana. . In a large measuring cup or medium bowl. The bananas add both sweetness and moisture to this quick breakfast treat. ¼ cup butter. The sweetness of the banana pairs well with the bitterness of the walnuts. sugar. melted 1 very ripe banana. 2. Try to get the ripest bananas possible. This recipe is also a great use for those old bananas that are past their prime and probably sitting on your counter right now! They are best and sweetest when they are almost liquefied.

.

sugar. and stir just until well blended. cold glass of milk? ¼ cup butter. This cake has the flavor and texture of a cake doughnut without the greasiness of being fried. Microwave each doughnut for 1 to 2 minutes. 4. Topping Suggestion: You can glaze this “doughnut” with Vanilla Glaze (here) or just sprinkle the top with confectioners’ sugar or cinnamon sugar. 2. And what’s a doughnut without a cup of hot coffee or a tall. Add the flour and nutmeg. mix together the butter. egg yolk. or until firm but not overcooked. being careful not to fill the mugs more than halfway. . and serve. DOUGHNUT IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 4 minutes You can have doughnuts for breakfast without the mess of a deep fryer or making a trip to the doughnut shop. and milk. Variation: Fold 2 tablespoons chopped apple pie filling into the batter for an apple fritter. melted ¼ cup sugar egg yolk 2 tablespoons milk ½ cup self-rising flour ¼ teaspoon ground nutmeg 1. 3. Divide the batter between the 2 mugs. In a large measuring cup or medium bowl.

.

You want it to be very crispy and easy to crumble. it will melt right into the cake—so good! Make It Sugar-Free: This recipe can be made sugar-free by using a sugar substitute for the maple syrup and adding ½ teaspoon maple flavoring. mix together the butter. Microwave each cake for 1 to 2 minutes. and stir just until well blended. Divide the batter between 2 mugs. If this doesn’t make your picky teenager eat breakfast. and milk. and serve. syrup. or until the cake is firm but not overcooked. 2. Be sure to drain the sausage thoroughly of the grease. Add the flour. or the fat will make the mug cake soggy. You can save a lot of time by buying precooked bacon or microwaving the bacon. It’s like a having a pancake breakfast in one sweet bite. egg. . Topping Suggestion: If you spread Maple Frosting (here) on this cake while it’s hot from the microwave. crumbled sausage for the bacon for an alternate (but equally satisfying) sweet-salty combination. In a large measuring cup or medium bowl. Variation: Substitute cooked. MAPLE-BACON MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Maple and bacon—sweet and salty. cooked bacon 1. melted 2 tablespoons sugar ¼ cup maple syrup 1 egg ¼ cup milk ½ cup self-rising flour ¼ cup chopped. nothing will. 5. sugar. Fold the bacon into the batter. 4. being careful not to fill the mugs more than half full. ¼ cup butter. 3. Drain it well on paper towels.

.

. Divide the remaining batter between the 2 mugs. being careful not to fill the mugs more than half full. Apricot jam? Out of this world. and stir just until well blended. Peach marmalade? Just divine. mix together the butter. or until the cake is firm but not overcooked. Substitute any jam you like for the raspberry in this recipe. add 2 tablespoons of the batter followed by 2 tablespoons of the jam. divided 1. 3. ¼ cup butter. To each of 2 mugs. and sour cream. Add the flour and baking soda. vanilla. melted ¼ cup sugar ½ teaspoon vanilla extract 1 egg ¼ cup sour cream ½ cup self-rising flour Pinch baking soda ¼ cup seedless raspberry jam. sugar. This works like a charm for serving a delightful birthday breakfast in bed. RASPBERRY–COFFEE CAKE IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Lightly sweetened vanilla coffee cake with a ribbon of raspberry jam running through it makes this cake extra special. 4. In a large measuring cup or medium bowl. egg. Microwave each cake for 1 to 2 minutes. and serve. 2. Variation: Add 3 tablespoons chopped almonds to the layers on top of the jam for a crunchy texture. Topping Suggestion: A sweet Vanilla Glaze (here) makes this sweet coffee cake extra special.

.

Topping Suggestion: Vanilla Glaze (here) can be drizzled over the cake if you like. or figs work well in this cake. Top each mug with ¼ cup of streusel. OATMEAL-RAISIN MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes What’s the secret to keeping raisins from sinking to the bottom of your mug cake? Give them a rough chop to help them stay evenly distributed throughout the batter. 3. uncooked ¼ cup chopped raisins ½ cup Streusel (here). Variation: Fold 2 tablespoons toasted coconut (see here) into the batter to make it like a baked granola muffin. Fold the oats and raisins into the batter. Add the flour. egg. and serve. Almond flour is particularly nice and makes for a nice cake texture. Microwave each cake for 1 to 2 minutes. . 2. but the streusel is a wonderful topping on its own. too. Aim for each raisin being cut into four pieces. Divide the batter between 2 mugs. being careful not to fill the mugs more than halfway. or until firm but not overcooked. There’s no need to chop them too finely. and milk. melted ¼ cup brown sugar 1 egg ¼ cup milk ¼ cup self-rising flour ⅓ cup quick oats. though. ¼ cup butter. 5. divided 1. dates. brown sugar. The flavor is wholesome and sweet—perfect for a busy morning. Dried cranberries. and stir just until well blended. mix together the butter. Make It Gluten-Free: Make this cake gluten-free by omitting the flour and using your favorite gluten-free flour instead. In a large measuring cup or medium bowl. 4.

.

4. The burst of fruit flavor is a welcome addition. Top each liberally with ¼ cup of streusel. egg. and stir just until well blended. and yogurt. crumbly topping. divided 1. or until firm but not overcooked. Microwave each cake for 1 to 2 minutes. Add the flour and baking soda. Topping Suggestion: Praline Glaze (here) is delicious spooned over the streusel. . The streusel topping is best when added in a thick layer to the top of the cake. being careful not to fill the mugs more than half full. Divide the batter between 2 mugs. sugar. if you like. Chopped pecans or walnuts can be mixed into the batter for more crunch. mix together the butter. CRUMB CAKE IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Crumb cake is a moist. Variation: Sprinkle blueberries or diced apples on top of the cake batter before adding the streusel topping. 3. In a large measuring cup or medium bowl. 2. melted ¼ cup sugar 1 egg ¼ cup vanilla Greek yogurt ½ cup self-rising flour Pinch baking soda ½ cup Streusel (here). sweet cake with a crunchy. It makes a great breakfast or midmorning snack. ¼ cup butter.

.

EASY PANCAKES AND BACON

MUG CAKE
Serves: 2 Prep time: 2 minutes Cook time: 1½ minutes

Pancakes and bacon are a leisurely weekend treat, but you can make them in a mug
in a matter of minutes. Keep cooked bacon on hand and this recipe will come
together lightening fast. Serve with a glass of orange juice and make any chaotic
weekday morning a little more tolerable.
½ cup prepared pancake mix
¼ cup milk
½ cup chopped, cooked bacon

1. In a small bowl, stir the milk and pancake mix together with a fork. Fold in the bacon.
2. Divide between two mugs.
3. Microwave for about 1½ minutes or until top is firm but not overcooked.
4. Drizzle with warm maple syrup.

Topping Suggestion: Maple syrup is classic, but you can use blueberry or apple pie
filling as well.
Make It Gluten-Free: Substitute your favorite gluten-free pancake mix.
Variation: Fold in blueberries instead of bacon for a delicious blueberry pancake mug
cake.

10
For the Grown-Ups

Mudslide Mug Cake
Rum Mug Cake
Strawberry Margarita Mug Cake
Spiked Mocha Mug Cake
Bourbon and Cola Mug Cake
Piña Colada Mug Cake
Chocolate-Merlot Mug Cake
Peach Daiquiri Mug Cake
Grasshopper Mug Cake

RATED DELICIOUS FOR ADULTS
Alcohol can add a unique flavor variation to many different kinds of mug
cakes. It doesn’t take much, but it has a big impact on flavor. There are two
ways to add the alcohol. You can use it as part of the liquid in the batter, or
you can use it to soak the cake after baking. You may even want to do both.
Generally speaking, a lot of the actual alcohol evaporates during cooking,
but not all of it. There’s no reason a child couldn’t have a piece of cake
made with alcohol, as long as it has been baked in. Use your best
discretion. Not much is needed to add flavor to the cake. A couple of
tablespoons is just about right. If you’re adding alcohol to a cake that
doesn’t call for it, you should decrease the other liquid by an equal amount.
Some delicious flavor combinations include:
CHOCOLATE CAKE WITH
Amaretto
Coffee liqueur
Crème de cacao
Crème de menthe
Dark Irish stout
Irish cream
Merlot
YELLOW CAKE WITH
Amaretto
Bourbon
Brandy
Calvados
Madeira
Rum
Sherry
Triple Sec
Whiskey
WHITE CAKE WITH
Amaretto

Champagne
White rum
You can add a sample-size bottle of alcohol to gift baskets for the perfect
mug cake addition, or create a gift basket around a full-sized bottle.
A wine-themed basket might include a bottle of Merlot, the ingredients for
the Chocolate-Merlot Mug Cake (here), some chocolate-covered cherries,
and a couple of pretty shot glasses to go along with the mugs. It’s a great
combination for Valentine’s Day.
The Mudslide Mug Cake (here) basket could include chocolate syrup, a
couple of cocktail glasses, the mug cake mix with instructions, and a bottle
each of coffee liqueur and Irish cream. These ingredients added to a
chocolate-themed basket will really get the attention of any chocolate lover.

.

¼ cup butter. Variation: Fold ¼ cup bittersweet chocolate chips into the batter. 2. melted ½ cup sugar 1 egg 2 tablespoons Irish cream liqueur 2 tablespoons coffee liqueur ½ cup self-rising flour 1. dark coffee in place of the Irish cream and coffee liqueurs. Microwave each cake for 2 minutes. Divide the batter between 2 mugs. . If you’d like to make a nonalcoholic version. Topping Suggestion: Drizzle with warm Chocolate Ganache (here) to add some chocolatey goodness. MUDSLIDE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Coffee liqueur and Irish cream come together to create a classic mudslide cocktail. Add the flour. and stir just until smooth. sugar. mix together the butter. Make It Gluten-Free: Exchange the flour for your favorite gluten-free mix. and serve. The pockets of gooey chocolate make for a decadent cake texture. In a large measuring cup or medium bowl. egg. or until the cake is firm but springy when lightly touched. and coffee liqueur. enjoyed here in a cake. 3. Irish cream. use Irish cream coffee creamer and strong. being careful not to fill the mugs more than half full. 4.

.

and give it a minute to soak in. or until the cake is firm but springy when lightly touched. rich cake has rum baked right in. 5. milk. egg. melted ½ cup sugar 1 egg 2 tablespoons milk 3 tablespoons dark or golden rum. Variation: For a deeper. 2. 3. ¼ cup butter. RUM MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes This buttery. Microwave each cake for 2 minutes. substitute bourbon or rye whiskey. In a large measuring cup or medium bowl. Topping Suggestion: Spoon Rum Glaze (here) on this cake while it is still hot. sugar. Divide the batter between 2 mugs. This mug cake is especially popular during the holiday season or after spending a day in the snow. and 1 tablespoon of rum. mix together the butter. and serve. but you can boost it back up with a sprinkle of your favorite rum on top of the finished cake. smokier flavor. Add the flour. being careful not to fill the mugs more than half full. and stir just until smooth. The alcohol evaporates during baking for a mellower rum flavor. divided ½ cup self-rising flour 1. Sprinkle each cake with 1 tablespoon of rum before serving. 4. .

.

. it’s fun to cook them in a jelly jar. 4. Divide the batter between 2 mugs. In a small bowl. If you’re making these for a party. milk. divided ½ cup self-rising flour 4–6 strawberries. Add a paper umbrella. Microwave each cake for 2 minutes. cut into ¼-inch-thick slices 1. egg. and stir just until smooth. topped with strawberries. Set aside. toss sliced strawberries with 2 tablespoons tequila. and 1 tablespoon tequila. Add the flour. 5. In a large measuring cup or medium bowl. STRAWBERRY MARGARITA MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Now you can have as much fun eating a strawberry margarita as you can drinking one. Variation: Use any frozen cocktail mix in place of the strawberry margarita mix in this recipe for a variety of delicious flavor options. It is delicious served with fresh strawberries spooned over the top—especially when those berries are soaked in a little tequila. mix together the oil. margarita mix. or until the cake is firm but springy when lightly touched. 2. being careful not to fill the mugs more than half full. and your guests will say Olé! ¼ cup coconut oil ¼ cup sugar 1 egg 2 tablespoons frozen strawberry margarita mix concentrate 1 tablespoon milk 3 tablespoons tequila. then rub the jar rims with a little egg white or lemon juice and roll them in pink sugar crystals. sugar. and serve. Topping Suggestion: A simple Vanilla Glaze (here) works well on this cake. 3. Make It Sugar-Free: Use sugar-free margarita mix and your preferred sugar-free sweetener for a lighter version of this cake.

.

SPIKED MOCHA MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes This is a deep chocolate cake with a generous splash of coffee liqueur. liqueur. 5. and serve. and stir just until smooth. Divide the batter between 2 mugs. . and milk. melted ½ cup sugar 1 egg 2 tablespoons coffee liqueur 2 tablespoons milk 3 tablespoons self-rising flour 2 tablespoons cocoa ¼ cup mini chocolate chips 1. mix together the butter. egg. Variation: Use Irish cream instead of coffee liqueur in this cake for a whiskey and cream flavor that also goes well with chocolate. In a large measuring cup or medium bowl. Add the flour and cocoa. or until the cake is firm but springy when lightly touched. ¼ cup butter. Topping Suggestion: Chocolate Frosting (here) sprinkled with grated chocolate is a beautiful finish to this mug cake. Microwave each cake for 2 minutes. 2. Fold the chocolate chips into the batter. being careful not to fill the mugs more than half full. 4. The combination of the chocolate and the coffee and cream flavor is a classic pairing. 3. It’s the perfect parental snack to unwind with after the kids’ play date is over. sugar.

.

BOURBON AND COLA MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Dad will revel in Father’s Day with a bourbon and cola mug cake. In a large measuring cup or medium bowl. mix together the butter. ¼ cup butter. His smile will grow even wider if the finished cake is drizzled with a little extra bourbon before serving. Topping Suggestion: Drizzle the cake with Chocolate Glaze (here) if desired. Add the flour and cocoa. 2. 3. being careful not to fill the mugs more than half full. You can also use diet cola. Kids can enjoy a classic cola cake by leaving the bourbon out and adding an extra tablespoon of milk. Divide the batter between 2 mugs. though many diet colas use aspartame. and stir just until blended. 4. . melted ½ cup sugar 1 egg 2 tablespoons cola 2 tablespoons milk 1 tablespoon bourbon 3 tablespoons self-rising flour 3 tablespoons cocoa 1. milk. egg. Microwave each cake for 2 minutes. or until the cake is firm but springy when lightly touched. cola. so check the label. sugar. Variation: Make it a Cuba Libre by adding a squeeze of fresh lime and a tablespoon of grated lime zest to the batter. and serve. and bourbon. Make It Sugar-Free: Make this cake sugar-free by substituting sugar-free sweetener like xylitol or Splenda for the sugar and using cola-flavored seltzer for the cola.

.

melted ½ cup sugar 1 egg ¼ cup piña colada mix 1 to 2 tablespoons rum ½ cup self-rising flour 1. or until the cake is firm but springy when lightly touched. being careful not to fill the mugs more than half full. Add the flour. and serve. 4. sugar. Microwave each cake for 2 minutes. 3. ¼ cup butter. pineapple. Variation: Use 1 tablespoon coconut flour in place of 1 tablespoon of the flour. especially when served with a scoop of vanilla ice cream. piña colada mix. In a large measuring cup or medium bowl. . egg. and use cold coconut oil instead of butter for a more pronounced coconut flavor. 2. You can make this cake kid-friendly by leaving out the rum and using ½ teaspoon rum extract instead. and rum that can make the dreariest day feel like a tropical vacation. Close your eyes and dream of warm breezes and salty ocean air. and rum. PIÑA COLADA MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes A piña colada mug cake is a luscious mixture of coconut. and stir just until blended. Divide the batter between 2 mugs. Topping Suggestion: Rum Glaze (here) is delicious on this cake. mix together the butter.

.

In a large measuring cup or medium bowl. Make It Vegan: For a vegan version of this cake. leave out the egg and milk. This cake should be allowed to cool for a few minutes to let the flavor develop fully. . Divide the batter between 2 mugs. it creates a silky texture. 3. It smells and tastes very much like a fancy. or until the cake is firm but springy when lightly touched. fruity wine with a jammy. and stir just until blended. milk. Variation: Fold 2 tablespoons bittersweet chocolate chips into the batter. mix together the butter. 2. plum-and-honeysuckle flavor that pairs well with the chocolate in this very special mug cake. sugar. 4. Microwave each cake for 2 minutes. jelly-filled European candy. For a prettier presentation. use oil instead of the butter. serve it with a small bunch of purple grapes alongside. Add the flour and cocoa. ¼ cup butter. and increase the Merlot to ¼ cup. and Merlot. elegant dessert. and let cool for 5 to 10 minutes before serving. melted ½ cup sugar 1 egg 2 tablespoons milk 2 tablespoons Merlot ¼ cup self-rising flour ¼ cup extra-dark cocoa 1. being careful not to fill the mugs more than half full. CHOCOLATE-MERLOT MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Merlot is a rich. egg. Topping Suggestion: Spoon warm Chocolate Ganache (here) over the top of this cake for a delicious. Besides being delicious.

.

being careful not to fill the mugs more than half full. ¼ cup butter. egg. rum. This is delicious with a scoop of peach or vanilla ice cream served alongside or topped with some rum-soaked fresh peaches. and milk. Topping Suggestion: Vanilla Glaze (here) works well on this cake. or until the cake is firm but springy when lightly touched. Microwave each cake for 2 minutes. Add the flour. sugar. Divide the batter between 2 mugs. you can drizzle a little over the top of the cake just as it comes out of the microwave. In a large measuring cup or medium bowl. . Variation: Use strawberry daiquiri mix in place of the peach. daiquiri mix. melted ½ cup sugar 1 egg 2 tablespoons frozen peach daiquiri mix 1 tablespoon dark rum 2 tablespoons milk ½ cup self-rising flour 1. and stir just until blended. 4. and serve. PEACH DAIQUIRI MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Sweet peach flavor and a kick of rum make this mug cake a wonderful summer dessert. mix together the butter. 2. If you want a bit more rum flavor. and top with fresh strawberries for a completely different yet equally delicious option. 3.

.

Roughly chop a few. Sprinkle crushed peppermint candies on top to give this cake a little extra pizzazz. Microwave each cake for 2 minutes. . GRASSHOPPER MUG CAKE Serves: 2 Prep time: 3 minutes Cook time: 4 minutes Mint and chocolate are one of the top combinations on the flavor spectrum. or until the cake is firm but springy when lightly touched. This cake is perfect for serving on Christmas Eve. 3. and stir just until blended. 2. melt the butter and the chocolate together in the microwave. mix together the melted butter and chocolate. crunchy texture. 4. you know it’s time for their ubiquitous chocolate-covered mint cookies. sugar. minty delight. and serve. In a microwave-safe cup. and crème de menthe. being careful not to fill the mugs more than half full. crème de cacao. milk. crème de menthe and crème de cacao combine to make this mug cake a moist. Topping Suggestion: Spoon warm Chocolate Ganache (here) over the cake before serving. Here. and fold 2 tablespoons of them into the cake batter for a minty. Divide the batter between 2 mugs. chocolatey. Make It Gluten-Free: Substitute gluten-free flour and add ⅛ teaspoon gluten-free baking powder. Variation: If it’s Girl Scout cookie season. 5. ¼ cup butter 2 ounces bittersweet chocolate ½ cup sugar 1 egg 2 tablespoons milk 1 tablespoon crème de cacao 1 tablespoon crème de menthe ¼ cup self-rising flour 1. when the kids are finally in bed and it’s that magical moment for the adults to enjoy the calm before the chaos. stirring every few seconds until smooth. Add the flour. egg. In a medium bowl or large measuring cup.

.

11 Mug Cakes for Special Diets Fat-Free Apple-Spice Mug Cake Low-Carb Chocolate Mug Cake Low-Carb Coconut Mug Cake Low-Calorie Mocha Mug Cake Paleo Banana Mug Cake Paleo Sweet Potato Mug Cake Whole-Food Oatmeal-Almond Mug Cake .

.

Since mug cakes are so simple and quick to make. so when something is made lower fat. Keep the same flavor by adding grated citrus rind. 5. Here are 10 ways you can save calories and still enjoy your cake. 4. Use fat-free Greek yogurt in place of half the fat. Try orange seltzer with a vanilla cake. Chapter 2 provided suggestions for easy ingredient substitutions to make these recipes appropriate for most special diets. . Flavored seltzers are a great zero-calorie substitute for liquids like milk or fruit juice. 10. and other dietary needs. HAVE YOUR CAKE AND EAT IT. and 1 tablespoon fat-free sour cream in place of 2 squares of unsweetened baking chocolate to save 90 calories. Use a low-cholesterol egg substitute in place of the eggs. Use applesauce. 2. Be sure to add a pinch of baking soda if you use one of these. 3. 6. 8. Use 6 tablespoons cocoa. or an extra pinch of spice. 1. 1 tablespoon flavorless oil (such as vegetable or canola oil). In fact. You can use them with the cakes to change their flavor. prune purée in place of half the fat (which is usually butter or oil). TOO Most mug cakes can be adapted to be low-calorie as well as appropriate for any special diet. many of the mug cakes in this book have suggestions for adapting the recipes for gluten-free. it can also mean lower flavor. a few extra drops of vanilla. 9. Fat helps distribute the flavor in a cake. it will be hard to resist making them often. Use a measure-for-measure sugar substitute like Splenda or erythritol in place of the granulated or brown sugar. Use fat-free sour cream or buttermilk in place of the milk in the recipe. dairy-free. Substitute fat-free milk for whole milk. 7. Use half the amount of chocolate called for in the recipe.

.

sugar. If you’d like to infuse more apple goodness into the cake. Be sure to read labels and use unsweetened applesauce. Variation: Use ½ cup pumpkin purée in place of the applesauce for an equally moist. Make It Sugar-Free: Substitute your preferred sugar-free sweetener. 2. In a large measuring cup or medium bowl. Microwave each cake for 1 minute. . Divide the batter between 2 mugs. 4. Topping Suggestion: Dust the top of the cake with confectioners’ sugar. Add the cinnamon and flour. and serve. and stir just until smooth. or until the cake is firm but springy when lightly touched. ½ cup unsweetened applesauce 2 tablespoons sugar 3 tablespoons nonfat milk ¼ teaspoon ground cinnamon ½ cup self-rising flour 1. or you’ll add quite a few calories in the form of sugar added to sweetened applesauce. This cake is as guilt-free an after-school snack as you can provide. delicious cake. 3. and milk. mix together the applesauce. being careful not to fill the mugs more than half full. The applesauce keeps this cake moist and gives it plenty of flavor. you can substitute unsweetened apple juice for the milk. FAT-FREE APPLE-SPICE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes This spicy apple mug cake has no added fat.

.

and serve. It’s perfect for those times when you just have to have something sweet. Topping Suggestion: A generous spoonful of whipped cream sweetened with a little sugar-free sweetener is perfect on this decadent cake. Variation: Fold a chopped. In a large measuring cup or medium bowl. dark cocoa powder. sugar substitute. being careful not to fill the mugs more than half full. melted ¼ cup sugar substitute 1 egg 2 tablespoons almond flour 1 tablespoon coconut flour 2 tablespoons dark cocoa powder ¼ teaspoon vanilla extract ½ teaspoon baking powder 1. 3. vanilla extract. 2. combine the butter. coconut flour. Mix together until smooth. Most have only 3 grams net carbs. almond flour. LOW-CARB CHOCOLATE MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 3 minutes Chocolate cake on a low-carb diet? Why not? This cake will fulfill those chocolate cravings with just under 11 net carbohydrates per serving. Adding 2 tablespoons of macadamia nuts adds less than 1 gram of carbohydrates and really increases the yum factor. and baking powder. Divide the batter between 2 mugs. ¼ cup butter. Microwave each cake for 1 to 1½ minutes. . egg. or until firm but springy when lightly touched. low-carb chocolate bar into the batter.

.

xylitol. to microwave a mug cake with coconut flour in it. being careful not to fill the mugs more than half full. . This is because the coconut soaks up and holds the moisture in the cake. and adding ¼ teaspoon freshly squeezed lemon juice. Topping Suggestion: Make your own crème fraiche with 1 tablespoon sour cream sweetened with a little sugar substitute. Variation: Fold 2 tablespoons chopped macadamia nuts into the batter for a delightful crunch. or until the cake is firm but springy when lightly touched. melted ¼ cup xylitol or erythritol ¼ teaspoon vanilla extract or coconut flavoring 2 tablespoons sour cream 2 tablespoons coconut milk 2 tablespoons coconut flour 3 tablespoons almond flour ¼ teaspoon baking soda 1. You’ll likely need closer to 2 minutes. The tangy sweetness and richness of the sour cream complements the sweet crumbliness of the cake. Microwave each cake for 2 minutes. vanilla. But this cake is worth those additional seconds. and maybe a little more. Make It Paleo: Make this recipe Paleo-friendly by substituting raw honey for the sweeteners. 3. coconut flour. and serve. It is a perfect finish to this cake. coconut milk. ¼ cup coconut oil. It has tons of coconut flavor and enough fiber to keep you satisfied for a long time. In a large measuring cup or medium bowl. 2. Divide the batter between 2 mugs. almond flour. sour cream. using an additional ¼ cup coconut milk in place of the sour cream. mix together the coconut oil. and baking soda. LOW-CARB COCONUT MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Cakes made with coconut flour tend to take longer to bake.

.

In a large measuring cup or medium bowl. dark coffee ¼ teaspoon vanilla extract 1. You can also use one of the low-fat. 2. Learning to eat healthy is something families have to do together. Make It Vegan: Omit the egg white and use coconut oil in place of the butter. Variation: Try using a sugar-free chai mix in place of the cocoa and nonfat milk in place of the coffee for another coffeehouse flavor favorite. and serve. Microwave each cake for 1 to 1½ minutes. whipped chocolate yogurt varieties. sugar substitute. and this cake is a great place to start for lower-calorie desserts. LOW-CALORIE MOCHA MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 3 minutes Enjoying this sweet. if you like. mocha mug cake when you’re watching your calorie intake is one of life’s little pleasures. 3. . flour. egg white. being careful not to fill the mugs more than half full. or until firm but springy when lightly touched. 1 tablespoon butter. Topping Suggestion: Greek vanilla yogurt is delicious on this cake. It’s a good way to let your kids enjoy snacks without worrying about junk food or too much sugar. and vanilla. melted ¼ cup sugar substitute 1 egg white ½ cup self-rising flour 2 tablespoons cocoa powder ¼ cup cold. It’s so good that no one will know it’s low-calorie if you don’t tell them. cocoa powder. mix together the butter. coffee. Divide the batter between 2 mugs.

.

honey. In a medium bowl. Variation: Fold 2 tablespoons chopped dates into the batter for a chewier cake texture. mashed banana (about 2 bananas) 2 tablespoons raw honey ⅓ cup almond meal ½ teaspoon baking powder 2 tablespoons coconut oil ¼ cup chopped pecans 1. it can be enjoyed by nearly everyone. Since it’s gluten-free. Its sweet flavor means that the kids will love it. 3. mix together the banana. dairy-free. being careful not to fill the mugs more than half full. and coconut oil. 1 cup very ripe. or until the cake is firm but springy when lightly touched. Microwave each cake for 1 minute. . Topping Suggestion: Sliced bananas or a drizzle of raw honey make for just the right finishing touch. Fold the pecans into the batter. It’s a fantastic way to treat yourself without falling off the wagon. PALEO BANANA MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 2 minutes Paleo diet followers will love this banana cake. 4. It’s best served warm. almond meal. Divide the batter between 2 mugs. and low in fat. baking powder. and serve. 2. too.

.

In a large measuring cup or medium bowl. being careful not to fill the mugs more than half full. and sweet potato. PALEO SWEET POTATO MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Sweet and spicy. mix together the coconut oil. using xylitol in place of the honey. and you are ready to create this yummy. mash it. 2. coconut flour. or until the cake is firm but springy when lightly touched. not realizing they’re getting a vegetable in their dessert. and stir just until smooth. Microwave a fresh sweet potato or yam for this one—canned sweet potato and yams almost always mean added sugar. and using butter instead of the coconut oil. and baking powder. Add the almond flour. egg. 4. but they are full of important vitamins and minerals. ¼ cup coconut oil. honey. Variation: Use mashed acorn or Hubbard squash in place of the sweet potato. . autumn-inspired cake. Make It Low-Carb: Substitute pumpkin purée for the sweet potato. Divide the batter between 2 mugs. this mug cake is a delicious change of pace. 3. scoop out the sweet potato flesh. cinnamon. Once microwaved. Microwave each cake for 2 minutes. cooked and mashed ⅓ cup almond flour 1 tablespoon coconut flour 1 teaspoon ground cinnamon ½ teaspoon baking powder 1. melted 3 tablespoons raw honey 1 egg 1 cup sweet potato. Kids will love it. and serve. Not only are sweet potatoes naturally sweet.

.

Variation: Add 1 tablespoon flaxseed meal for extra fiber. lightly sautéed in butter and sweetened with maple syrup. being careful not to fill the mugs more than half full. Whole grains. 4. or until the cake is firm but springy when lightly touched. Divide the batter between 2 mugs. and it’s full of vitamins. In a large measuring cup or medium bowl. egg. minerals. Microwave each cake for 2 minutes. . and other ingredients are used in as close to a natural state as possible. Add the flour and oats. Fold 2 tablespoons of your favorite dried fruit into the batter for a little chewiness and an extra kick of flavor. maple syrup. chopped 1. 3. and serve. Make your own self-rising whole-wheat flour by adding 1 teaspoon of baking powder to 1 cup minus 2 tablespoons whole-wheat flour. syrup. Fold the almonds into the batter. Make It Dairy-Free: Use coconut oil instead of butter. melted ½ cup maple syrup 1 egg ¼ cup milk ¼ cup self-rising whole-wheat flour ¼ cup old-fashioned oats. This oatmeal-almond mug cake is wholesome and good for you and—just as important—delicious. 2 tablespoons unsalted butter. mix together the butter. and fiber. Topping Suggestion: Peeled and chopped apples. 5. nuts. 2. The flavor is somewhat like granola. ground in a blender ¼ cup almonds. are wonderful with this cake. and almond milk in place of the milk. WHOLE-FOOD OATMEAL-ALMOND MUG CAKE Serves: 2 Prep time: 2 minutes Cook time: 4 minutes A whole food is one that has not been overly processed. honey. and mix just until smooth. and milk.

.

12 Beyond Cakes Cheesecake in a Mug Sugar Cookie in a Mug Chocolate Chip Cookie in a Mug Chocolate Cobbler in a Mug Apple Crisp in a Mug Peach Cobbler in a Mug Pumpkin Pie in a Mug Chocolate Pudding in a Mug Ham and Cheese Quiche in a Mug .

.

and microwave a final 30 more seconds. Add the cheese to the mug. In a 20-ounce mug. Savory meals in a mug are just as fun to make and can be a lifesaver when it comes to getting the kids to eat something easy after school. chopped broccoli Cooked. ADD-INS Try 2 to 3 tablespoons of the following ingredients to make your mac and cheese totally drool-worthy. MACARONI AND CHEESE IN A MUG Serves 1 Prep time: 1 minute Cook time: 2½ minutes ½ cup elbow uncooked macaroni ½ cup milk ½ cup finely shredded sharp cheddar cheese 1. Stir. Try a pinch of any of these (add them at the same time as the cheese): Ground cayenne Ground chipotle . and serve. Whatever you use should be added at the same time as the cheese. VARIATION If you’re watching your carbs. stir until the cheese is melted and the macaroni is coated. and microwave for 1 more minute. and use cauliflower in place of the pasta. SAVORY MUG TREATS You don’t have to limit yourself to dessert when it comes to recipes in a mug. Canned chiles Cooked ground beef Cooked. microwave the macaroni and milk for 1 minute. or until the pasta is cooked. half water. you can make this mac and cheese with half cream. crumbled bacon Diced tomatoes Sautéed onion Other seasonings can be added for even more flavor. Stir again. 2. Here’s a recipe for macaroni and cheese to give you a head start.

Ground nutmeg Mustard powder Smoked paprika Taco seasoning .

.

sour cream. The crust alone can be made with almost any type of cookie. This is another great dessert that’s perfect for trying out different flavor combinations. and vanilla. beaten ¼ teaspoon vanilla extract 1. 6. Everyone can create their own signature cheesecake. . and press the mixture down to cover the entire bottom of each mug. egg. Divide the cheesecake mixture between the 2 mugs. 4. mix together the graham cracker crumbs and melted butter. Repeat the resting and microwaving one more time. let the cheesecake chill in the refrigerator for 1 hour. cream cheese. 2. or fruit purée. In a large measuring cup or medium bowl. melted ¼ cup confectioners’ sugar ¼ cup sour cream ⅓ cup cream cheese. or chocolate chips into the cheesecake mixture. Divide the crust between each mug. CHEESECAKE IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 5 minutes Total time: 1 hour 5 minutes It takes hours to make a cheesecake. In a small bowl. Let each rest for about 5 seconds. chopped chocolate sandwich cookies. right? Not with this mug version. ¼ cup graham cracker crumbs 1 tablespoon butter. and then microwave for another 20 seconds. 3. mix together the confectioners’ sugar. or mix in 1 tablespoon peanut butter. Microwave each cheesecake for 1 minute. Topping Suggestion: Spoon your favorite fruit topping over the cheesecake before serving. being careful not to fill the mugs more than half full. It will be moist but crumbly. Just crush the cookies to make crumbs—let the kids have at this one. Variation: Stir 1 tablespoon chopped pecans. at room temperature 1 egg. 5. melted bittersweet chocolate. For the best texture. Grease the inside of 2 mugs.

SUGAR COOKIE

IN A MUG
Serves: 2 Prep time: 2 minutes Cook time: 1½ minutes

A sugar cookie is pure comfort food. When you cook this in a wider mug, it takes less
time and is more cookielike than when made in a narrower mug. Be sure to eat this
cookie warm—the texture changes as it cools. Adjust the amount of vanilla to suit
your personal tastes. It’s fun to add a tablespoon or two of colored sprinkles to the
batter.
2 tablespoons unsalted butter, melted
3 tablespoons sugar
½ teaspoon vanilla extract
1 egg
⅓ cup self-rising flour
1 tablespoon colored sugar crystals, divided

1. Grease the inside of 2 mugs.
2. In a medium bowl, mix together the butter, sugar, vanilla, egg, and flour.
3. Divide the cookie dough between the mugs, being careful not to fill the mugs more
than half full, and sprinkle ½ tablespoon of colored sugar crystals on top of each.
4. Microwave each cookie for 45 seconds, or until a toothpick inserted in the center
comes out clean. Eat while still warm.

Topping Suggestion: Spread some food-color-tinted Vanilla Frosting (here) onto the
cookies and top with sprinkles.
Variation: Use brown sugar instead of white sugar for a hint of butterscotch flavor.

CHOCOLATE CHIP COOKIE

IN A MUG
Serves: 2 Prep time: 2 minutes Cook time: 1 minute

Chocolate chip cookies are not only delicious—they make the entire house smell
good. The next time you have bored kids on a chilly, rainy afternoon, suggest making
these and eat them while playing a favorite board game. When cooked in a mug, the
cookies are a little more cakelike.
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
2 tablespoons firmly packed brown sugar
1 teaspoon vanilla extract
1 egg
⅓ cup self-rising flour
¼ cup mini chocolate chips
2 tablespoons chopped pecans

1. In a medium bowl, mix together the butter, granulated sugar, brown sugar, vanilla,
and egg.
2. Add the flour and stir just until well mixed.
3. Fold the chocolate chips and pecans into the dough.
4. Divide the dough between 2 mugs, being careful not to fill the mugs more than half
full.
5. Microwave each cookie for 30 seconds. Let rest for about 5 seconds. The cookie will
continue to cook while it cools. If it still isn’t done, microwave it for 10 seconds
more, and serve.

Topping Suggestion: Add a scoop of vanilla ice cream and drizzle with hot fudge
sauce before serving.
Make It Gluten-Free: Don’t let gluten sensitivity keep anyone from this fun treat.
Substitute 1 tablespoon coconut flour, 2 tablespoons almond flour, and 3 tablespoons
brown rice flour for the regular flour. Add a pinch of baking soda, too.
Variation: Fold 2 tablespoons peanut butter chips into the dough, too. Make chocolate
chocolate-chip cookies by using ¼ cup self-rising flour and 2 tablespoons cocoa.

CHOCOLATE COBBLER

IN A MUG
Serves: 2 Prep time: 2 minutes Cook time: 1 minute

This is a great dessert for kids to help make. There are enough steps to allow
everyone to have a part. Let one person mix the batter while another blends the
cocoa and sugar for the topping. Yet another person can sprinkle the topping onto
the batter. But an adult should be the one to add the boiling water. The cobbler
comes out moist and chocolatey with a warm, chocolate pudding sauce underneath.
3 tablespoons self-rising flour
5 tablespoons sugar, divided
4 tablespoons cocoa, divided
¼ cup milk
2 tablespoons milk chocolate chips
3 tablespoons boiling water or coffee, divided

1. In a medium bowl or large measuring cup, mix the flour, 3 tablespoons of sugar, 3
tablespoons of cocoa, and the milk.
2. Fold the chocolate chips into the batter.
3. Divide the batter between 2 mugs, being careful not to fill the mugs more than half
full.
4. In a small bowl, mix together the remaining 1 tablespoon of cocoa and 2 tablespoons
of sugar. Sprinkle evenly on top of the batter in each mug.
5. Pour 1½ tablespoons boiling water or coffee into each mug.
6. Microwave each cobbler for 30 seconds. The finished result should be firm with a
thick sauce underneath.
7. Serve hot, or refrigerate for a midnight snack.

Topping Suggestion: Add a dollop of whipped cream dusted with a little cocoa
powder to the top of the cobbler.
Variation: Make this with chopped peanut butter cups in place of the chocolate chips
for a burst of creamy peanut butter–chocolate flavor.

.

5. Divide the mixture in half. In a medium bowl. In a small. flour. especially if you use apple pie filling. or 1 cup apple pie filling ¼ cup quick oats ½ cup all-purpose flour 2 tablespoons brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon Pinch salt 3 tablespoons unsalted butter. cinnamon. and butter. Whipped cream is delicious. skip this step. melted 1. Microwave each crisp for 1 minute. Using your fingers works best. 3. Variation: Use fresh. microwave the apple slices for 1 minute. Make It Sugar-Free: Substitute 1 tablespoon xylitol and 2 tablespoons brown sugar substitute for the white and brown sugars. ripe peaches or peach pie filling for a taste of summer. though. blending until the mixture looks crumbly. If using apple pie filling. Topping Suggestion: A frosty scoop of vanilla bean ice cream is a classic way to finish this dish. salt. being careful not to fill the mugs more than half full. and sprinkle on top of the apples in each mug. too. brown sugar. 4. peeled and cut into thin slices. covered bowl. 1 cup apple. . Allow to cool for 5 minutes before eating. combine the oats. Kids like to get their hands into things. granulated sugar. Divide the apples between 2 mugs. 2. The filling can get very hot. and this crisp topping is best when mixed with the fingers. APPLE CRISP IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 2 minutes Total time: 12 minutes This is a great recipe for young cooks to make. Make sure an older child or adult is around to supervise.

.

You’ll just need to cook the rhubarb first. Any fruit can be substituted for the peaches. In the same bowl. the remaining 2 tablespoons of sugar. 5. mix the peaches and 2 tablespoons of sugar. Variation: Apple pie filling is a good substitute for the peach in this recipe. 4. and the milk until it forms a thick dough. mix together the biscuit mix. If that doesn’t get the week off to a great start. . It’s actually pretty healthy. divided ½ cup biscuit mix 2 tablespoons milk 1. Divide this mixture between 2 mugs. and serve. Topping Suggestion: Vanilla ice cream on a warm peach cobbler is unbeatable. In a medium bowl. Make this with your seasonal favorite. Drop the dough by teaspoons over the peaches in each mug. PEACH COBBLER IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Juicy peaches and a tender biscuit topping make this peach cobbler just right for any occasion. nothing will. 2. ½ cup sliced peaches ¼ cup sugar. being careful not to fill the mugs more than half full. or until the dough is firm and the fruit is bubbly. so surprise the family by serving this for breakfast on a Monday morning. 3. Try ¼ cup sliced strawberries and ¼ cup rhubarb. but whipped cream works just as well. Microwave each cobbler for 1½ to 2 minutes.

.

Grate a little bit of fresh nutmeg over the whipped cream if you like. In a medium bowl. and pumpkin pie spice. 3. melted ⅔ cup pumpkin purée 1 egg 2 tablespoons evaporated milk ¼ cup brown sugar 1½ teaspoons pumpkin pie spice 1. and press it into the bottom of each to make a crust. mix together the pumpkin purée. or until a knife inserted into the center of the filling comes out clean. Let each pie cool for 5 minutes before serving. or leave the crust out entirely for more of a pumpkin custard. egg. being careful not to fill the mugs more than half full. or sweet potato for the pumpkin purée. Topping Suggestion: Top with a generous spoonful of whipped cream. evaporated milk. Hubbard squash. What about starting a tradition of making this for the first frost of the season? Throwing a winter-in-July party? Eyes will widen with delight when you serve this. Variation: Use acorn squash. rich pumpkin pie can be had anytime you want. mix together the wafer crumbs and the butter. brown sugar. PUMPKIN PIE IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 6 minutes Total time: 11 minutes Pumpkin pie doesn’t have to be just a seasonal dessert. In a small bowl. Divide the mixture between 2 mugs. ¼ cup vanilla wafer crumbs 1 tablespoon unsalted butter. This smooth. Microwave each pie for 2 to 3 minutes. Make the crust with gingersnap or graham cracker crumbs in place of the vanilla wafer crumbs. Divide the pie filling between each mug. 2. 4. . Make It Gluten-Free: Use a gluten-free cookie for the crumb crust.

.

Make it even fancier by adding grated chocolate on top of the cream. CHOCOLATE PUDDING IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 4 minutes Forget about instant pudding mixes. For butterscotch pudding. use brown sugar instead of white. give it a stir. Stir the mixture until smooth. or even mixing several varieties to give it the exact chocolate taste you’re looking for. 1 cup milk. Microwave each pudding for 30 seconds. vanilla. You can adjust the intensity of the chocolate flavor in this by using different kinds of chocolate. Continue stirring and microwaving until the pudding is thick. and omit the chocolate chips. divided 2 tablespoons sugar 1 tablespoon plus 1 teaspoon cornstarch 1 tablespoon unsalted butter. melted ¼ teaspoon vanilla extract Pinch salt 1. Stir until the contents of both mugs are well mixed. ensuring that there are no lumps. and serve. 3. . Variation: Omit the chocolate and double the vanilla for vanilla pudding. divided ⅓ cup milk chocolate chips or bittersweet chocolate chips. In a small bowl. and salt. Divide this mixture between each mug. add an additional 1 tablespoon unsalted butter. Microwave each for 1 minute. Make It Dairy-Free: Use coconut milk in place of the milk and coconut oil for the butter. Topping Suggestion: A big spoonful of whipped cream is perfect over this dessert. butter. cornstarch. and microwave it for an additional 15 seconds. This creamy chocolate pudding is just as quick —or quicker—and the flavor and texture are so much better. Divide the milk and chocolate chips between 2 mugs. mix together the sugar. 2. being careful not to fill the mugs more than half full.

.

you will have it on the table before the coffee finishes brewing. cheese. 5. A wide coffee cup. 2. Well. 6. fat-free half and half cream. Add salt and pepper to taste. Microwave until done. works best for this recipe. 3. Topping Suggestion: Sprinkle a few chopped chives on the top for a quick garnish. Make It Low-Fat: Use egg replacer. Beat the eggs and cream together with a fork. and low-fat Swiss cheese. HAM AND CHEESE QUICHE IN A MUG Serves: 2 Prep time: 2 minutes Cook time: 1 minute Quiche is a luxurious breakfast or brunch. ham. canned chiles and substitute Cheddar for the Swiss cheese for a Southwestern variation. and a delicious crust. Pour the egg mixture into the cup. 2 thin slices French bread baguette 2 eggs 3 tablespoons half and half cream 1 tablespoon cream cheese cut in small pieces 2 tablespoons chopped ham 2 tablespoons shredded Swiss cheese 1. . about 1 minute each. now you can. 4. Variation: Add a tablespoon of drained. and Swiss on top. Plus. rather than a tall mug. Sprinkle the cream cheese. This recipe has everything: ham. creamy eggs. Cut the bread into small cubes and place in the bottom of each coffee cup. but few people have the time to get up and put a quiche on the table on a busy weekday. Let stand a few seconds to firm up before serving. fat-free cream cheese.

.

13 Frostings. and Glazes Vanilla Frosting Cream Cheese Frosting Chocolate Frosting Peanut Butter Frosting Maple Frosting Chocolate Ganache Bourbon Caramel Syrup Streusel Salted Caramel Sauce Lemon Curd Chocolate Glaze Rum Glaze Lemon Glaze Praline Glaze Vanilla Glaze . Toppings.

.

THE ART OF DECORATING WITH FONDANT
Fondant is an edible, firm sugar paste that allows you to create all kinds of
fun finishes for your mug cakes and other desserts. Think of it as edible
Play-Doh—you can roll it out to cover a cake; use a knife or small cutters
to create letters, numbers, and shapes; or form it into flowers and figures.
The possibilities are endless. Commercial fondant looks fantastic, but its
flavor is not to everyone’s liking. Luckily, it’s quite simple to make your
own fondant that is as delicious as it is pretty.
EASY HOMEMADE MARSHMALLOW FONDANT

Makes 2¼ pounds Prep time: 15 minutes, plus overnight for refrigerating Cook time: 45 seconds
¼ cup unsalted butter, softened
16 ounces miniature marshmallows
¼ cup water
1 teaspoon clear vanilla extract
2 pounds of confectioners’ sugar, divided

1. Put the butter in a large bowl and set it aside.
2. In a large bowl, microwave the marshmallows for 30 seconds on high.
They should begin to melt. Microwave for another few seconds at a
time to melt them completely. Keep a close eye on them so they don’t
begin to burn.
3. Stir the water and the vanilla into the melted marshmallows, stirring
until the mixture is smooth.
4. Beat in the confectioners’ sugar 1 cup at a time until a sticky dough
forms. Reserve 1 cup of the sugar for kneading the fondant. The dough
will be stiff.
5. Dust a clean surface with confectioners’ sugar. Rub the butter over
your hands to knead the fondant. Turn the fondant out onto the surface,
and knead it until it is smooth and easy to work with. It will lose its
stickiness. This will take about 10 minutes.
6. Form your fondant into a ball, wrap it tightly, and refrigerate
overnight.
TO USE:
Allow the fondant to come to room temperature. Dust a surface with
confectioners’ sugar, and roll out the fondant.

VANILLA FROSTING

Makes: 2 servings Prep time: 2 minutes

Vanilla frosting goes well on every kind of cake. It’s creamy and sweet but won’t
overpower the most delicate flavors. The trick to this is to make sure that the butter
is at room temperature, or softened enough to make it easy to mix in with the sugar
and vanilla. Rather than trying to spread this on the cake, make a drift of frosting
with a spoon.
3 tablespoons butter, softened
¼ cup confectioners’ sugar, plus additional as needed
¼ teaspoon vanilla extract

In a small bowl, mix together the butter, confectioners’ sugar, and vanilla. If the
frosting is too thin, add more confectioners’ sugar until you achieve the right texture.

Make It Vegan: You can make this frosting vegan by using cold coconut oil instead of
butter. Coconut oil liquefies at room temperature, so you’ll need to keep it
refrigerated.

CREAM CHEESE FROSTING

Makes: 2 servings Prep time: 2 minutes

If you’re making a spice, red velvet, or other cake you have to have a good cream
cheese frosting to go with, this recipe will do the trick. Easily made by hand, this
frosting is a balance of sweet and tangy perfection. It will sit like a cloud atop your
cake.
3 tablespoons cream cheese, softened
¼ cup confectioners’ sugar, plus additional if needed
¼ teaspoon vanilla extract
2 drops freshly squeezed lemon juice

In a small bowl, mix together the cream cheese, sugar, vanilla, and lemon juice. If the
frosting is too thin, add more confectioners’ sugar until the right texture is achieved.

Variation: Use ½ teaspoon orange juice instead of the vanilla to add a citrus note to
the frosting.

and vanilla in a small bowl. Make It Dairy-Free: For a dairy-free version of this cake. add the milk to achieve the right texture. CHOCOLATE FROSTING Makes: 2 servings Prep time: 2 minutes Chocolate cake with a creamy chocolate frosting is one of the most popular desserts ever conceived. . softened ¼ cup confectioners’ sugar 1 tablespoon cocoa ¼ teaspoon vanilla 1 teaspoon milk (if needed) Mix together the butter. Using a dark cocoa instead of regular cocoa will give it even more chocolate flavor and a darker color. This frosting stays creamy and is very chocolatey. black coffee. This version goes especially well on the Chocolate–Peanut Butter Mug Cake (here). With this the kids will beg to lick the spoon. confectioners’ sugar. 3 tablespoons butter. salted or unsalted. Variation: Instead of using milk to thin the frosting. you can use cold. use peanut butter instead of butter and substitute any milk you wish. If the texture is too thick. cocoa.

.

A sprinkle of chopped peanuts and mini chocolate chips on a frosted cake will delight everyone. if necessary. . For a bolder flavor. Variation: In the case of a peanut allergy. 2 tablespoons butter. PEANUT BUTTER FROSTING Makes: 2 servings Prep time: 2 minutes Peanut butter frosting is good on chocolate cake and is an unexpected delight when used on banana cake. add 1 teaspoon honey or molasses. mix together the butter. plus additional if needed ¼ teaspoon vanilla extract In a small bowl. Add more confectioners’ sugar to achieve the right texture. cashew butter. Diligently check the label to make sure it isn’t processed in a facility that processes peanuts. Sweet and salty. You may have to add a little more confectioners’ sugar to thicken the texture of the frosting. this creamy frosting is one you’ll use again and again. or almond butter in place of the peanut butter. peanut butter. softened 1 tablespoon creamy peanut butter ¼ cup confectioners’ sugar. and vanilla. sugar. you can use sunflower seed butter.

.

Make It Dairy-Free: Make this frosting dairy-free by using cold coconut oil in place of the butter. MAPLE FROSTING Makes: 2 servings Prep time: 2 minutes Maple flavor is unlike any other. . It’s important to use real maple syrup and not maple-flavored syrup in this frosting. Add more confectioners’ sugar to achieve the right texture. plus additional if needed ¼ teaspoon vanilla extract 1 tablespoon maple syrup In a small bowl. softened ⅓ cup confectioners’ sugar. if you have a choice. Variation: Fold chopped walnuts into this frosting to give it more texture. 3 tablespoons butter. and maple syrup. but they are not all available in all parts of the country. You’ll get the most flavor with a Grade B syrup. mix together the butter. sugar. if necessary. Real maple syrup comes in different grades. vanilla.

.

In a small bowl. Add the chocolate chips to the bowl. and stir until the chocolate is smooth and shiny. however—you’ll end up with a mess. it becomes firm. ½ cup heavy cream ¼ cup bittersweet. This is especially good on the Doughnut in a Mug (here). . semisweet. Refrigerate any leftover ganache for up to one week. microwave the cream until it comes just to a boil. Variation: Once the chocolate is melted. rich chocolate sauce that can be used to top a variety of desserts. When chilled. or milk chocolate chips. CHOCOLATE GANACHE Makes: ⅔ cup Prep time: 2 minutes Cook time: 1 minute Ganache is a shiny. Although it is beautiful and looks complicated. it really is one of the easiest toppings to make. you can add a tablespoon of liqueur or flavoring to give it more depth of flavor. too. 2. and you can make chocolate truffles out of it. or a combination of chips 1. It’s important that water does not get into the chocolate.

.

Stir in the whiskey. If refrigerated. Stir carefully and thoroughly. or until it thickens. Use the syrup hot or refrigerate it. and cream. The sauce will last for about a month in the refrigerator. ¼ cup unsalted butter. Variation: Use rum instead of the whiskey for a more subtle flavor of caramel sauce. 3. and then microwave for another 2 minutes. and it makes a delicious and thoughtful gift. Or make this recipe family-friendly by leaving out the whiskey and adding 1 teaspoon vanilla extract. Keep it tightly covered. mix together the butter. . 2. Microwave for 2 minutes. This is rich and creamy with the mellow flavor of bourbon whiskey—it isn’t for the kiddos. In a medium. BOURBON CARAMEL SYRUP Makes: 1¼ cups Prep time: 2 minutes Cook time: 4 minutes Homemade caramel syrup is easier than you think. brown sugar. melted 1 cup brown sugar ½ cup heavy cream 1 tablespoon bourbon whiskey 1. It is a delicious addition to nearly any of the cakes in this book. microwave-safe bowl. warm it before using.

.

Variation: Add in 2 tablespoons finely chopped pecans or walnuts for more texture. and cloves are added as well. and butter with a hint of cinnamon. Streusel is always added to the top of the cake before it is cooked. Sometimes ginger. STREUSEL Makes: 2 servings Prep time: 2 minutes Streusel is a crumbly mixture of sugar. It’s a great one to let the kids put together. 2 tablespoons butter. It works best if you mix the butter into the flour and sugar mixture with your fingers just until it becomes crumbly. and cinnamon. Substitution Tip: Use your favorite brown sugar substitute in place of the brown sugar. flour. . nutmeg. brown sugar. flour. cold 3 tablespoons all-purpose flour ¼ cup brown sugar Pinch ground cinnamon In a small bowl. mix together the butter.

.

Stir the sauce carefully and thoroughly. In a medium. Extra sauce need never go to waste. or until it thickens. Microwave for 2 minutes. cream. Variation: Mix in crushed toffee candy when the caramel has cooled to add some texture and a delicious flavor. Use this sauce warm or cold on the mug cake of your choice. Spoon it over ice cream for an unexpected treat. microwave-safe bowl. brown sugar. melted 1 cup brown sugar ½ cup heavy cream 1 teaspoon kosher salt 1. and salt. and then microwave it another 2 minutes. 2. ¼ cup salted butter. It’s especially good on the Chocolate Chip Cookie in a Mug (here). mix together the butter. SALTED CARAMEL SAUCE Makes: 1¼ cups Prep time: 2 minutes Cook time: 4 minutes Salt helps bring out the flavors in food and balance the sweetness in baked goods. .

.

or a combination of juices. and stir in the butter. . 3. It can be kept tightly covered in the refrigerator for up to two weeks. LEMON CURD Makes: 1 cup Prep time: 2 minutes Cook time: 5 minutes Lemon curd is a tangy. ½ cup granulated sugar 2 egg yolks ½ cup freshly squeezed lemon juice ¼ cup unsalted butter. fresh spread that makes a lovely topping for any cake that needs a little brightening. lime. egg yolks. Remove the curd from the microwave. softened 1. 2. mix together the sugar. Try orange. Variation: Any citrus will work well in this recipe. stirring after every minute. Microwave for 1 minute at a time. until the mixture is thick and clings to a spoon. too. about 5 minutes. and lemon juice. In a small bowl. grapefruit. It also can be used as a delicious filling and is wonderful on toast.

.

and butter until smooth and well blended. ½ cup sugar ¼ cup cocoa 2 tablespoons milk or water 2 tablespoons butter. Microwave until it comes to a boil. CHOCOLATE GLAZE Makes: ¾ cup Prep time: 2 minutes Cook time: 3 minutes This is a thin. microwave-safe bowl. about 1 more minute. milk. use cold. about 2 minutes. The key to making it is to whisk the ingredients together as smooth as possible before microwaving them. 3. and water instead of milk. whisk together the sugar. It’s good on ice cream. too. A great variation is to make a hard shell topping for ice cream—use coconut oil instead of butter. Make It Vegan: You can make this glaze vegan by using water instead of milk and substituting cold coconut oil for the butter. chocolate glaze with a shiny sheen. 2. . cocoa. and stir in the vanilla. Variation: If you’d like mocha flavor. Stir thoroughly and microwave again until it thickens slightly. Remove the glaze from the microwave. softened ¼ teaspoon vanilla extract 1. black coffee instead of the milk or water. In a small.

.

RUM GLAZE Makes: 2 servings Prep time: 2 minutes Glazes should be very thin. This allows the glaze to soak into the cake. plus additional if needed 1 tablespoon rum In a small bowl. Add more confectioners’ sugar to achieve the right texture. . Make It Vegan: Make a vegan version of this glaze by substituting cold coconut oil for the butter. mix together the butter. This rum glaze is delicious on the Yellow Mug Cake (here) as well as on many others in this book. if necessary. melted ¼ cup confectioners’ sugar. adding even more flavor and moisture. Variation: Use coconut rum instead of plain rum—it gives the glaze a tropical flavor. but not watery. They are typically spooned over a cake while it is still hot. It should be thin. sugar. 1 tablespoon butter. easiest way to top a mug cake and is especially good when you have a very flavorful cake that doesn’t need much to finish it. A glaze is the quickest. and rum.

.

plus additional if needed 1 tablespoon freshly squeezed lemon juice In a small bowl. mix together the butter. which goes great with lemon. Make It Vegan: Make it vegan by using cold coconut oil instead of the butter. and as it cools. . the glaze will melt a little. It adds a tangy punch to anything you spoon it on. melted ¼ cup confectioners’ sugar. and lemon juice. 1 tablespoon unsalted butter. it will create a delicately crispy glaze. add more confectioners’ sugar to achieve the right texture. sugar. If the glaze is too thin. The coconut oil will give it a faint coconut flavor. For even more lemony goodness. The lime juice variation works well with the Cherry Limeade Mug Cake (here). Variation: Use freshly squeezed lime juice in place of the lemon juice to change the flavor a little. When spread on a hot cake. LEMON GLAZE Makes: 2 servings Prep time: 2 minutes Lemon glaze is a must for the lemon mug cake as well as any of the fruit mug cakes. grate some lemon peel over the top of your glazed cake before serving.

.

Variation: Add butternut or hazelnut flavoring in place of the vanilla extract to give the praline glaze a slightly nuttier flavor. a little at a time. 2. until the glaze is smooth and at the consistency you want. . Stir in the confectioners’ sugar. Stir the brown sugar and butter mixture often while it cooks. 3 tablespoons butter. You may not need all the confectioners’ sugar called for. mix together the butter and brown sugar. melted 2 tablespoons brown sugar ¼ cup confectioners’ sugar ¼ teaspoon vanilla extract 1. 3. Take it out of the microwave as soon as the mixture is blended and smooth. Microwave until the brown sugar dissolves. about 2 minutes. Stir in the vanilla. Even overcooking it by a few seconds could ruin it. microwave-safe bowl. stirring often. In a small. PRALINE GLAZE Makes: 2 servings Prep time: 2 minutes Cook time: 2 minutes The secret to the praline glaze is getting the brown sugar melted into the butter without overcooking it.

.

It’s not really possible to brown butter in the microwave. Add more confectioners’ sugar or a few drops of milk to achieve the right texture. use a brown butter. confectioners’ sugar. if necessary. 2 tablespoons butter. mix together the butter. plus additional if needed ½ teaspoon vanilla extract ¼ teaspoon milk (if needed) In a small bowl. Variation: A teaspoon of your favorite liqueur adds additional flavor depths to this glaze. Make this by melting the butter on the stove in a small pot until it turns a golden brown color. Make It Vegan: Make this glaze vegan by using cold coconut oil instead of butter. Use it just like the regular melted butter in this recipe. Watch it carefully because it burns easily. salted or unsalted. VANILLA GLAZE Makes: 2 servings Prep time: 2 minutes The delicate flavor of a vanilla glaze won’t overwhelm anything it is used on. and substitute almond or coconut milk. melted ¼ cup confectioners’ sugar. and vanilla. . For a nutty flavor to the glaze.

.

Decrease the liquid in the recipe by ¼ cup. 1¼ cup confectioners’ sugar. plus ½ teaspoon cream of tartar. plus ¼ cup molasses. 1 cup white sugar. BROWN SUGAR Brown sugar is simply sugar with a little molasses added back in. Be sure to get organic. plus 1 tablespoon freshly squeezed lemon juice or vinegar. Decrease the liquid in the recipe by ¼ cup. plus ½ cup buttermilk. It is moist and should be packed down firmly for measuring. Common Food Substitutions BAKING POWDER Baking powder helps the batter rise. To substitute for 1 cup brown sugar. Decrease the liquid in the recipe by ½ cup. plus ¼ cup maple syrup. To substitute for a teaspoon of baking powder. Substitute in equal measure: Coconut oil Margarine Oil Shortening BUTTERMILK . use: 1 cup white sugar. use: ¼ teaspoon baking soda. ¼ teaspoon baking soda. unrefined extra-virgin coconut oil. 1 cup white sugar. because the commercial versions are too highly processed and will not add the delicate texture and flavor of the organic type. BUTTER There are various reasons you may not want to use butter. and then gets an extra burst of energy when it is heated. Coconut oil is the preferred substitute for butter in most of these recipes. Most baking powder is double-acting—which means that it begins to work when liquids are added. ¼ teaspoon baking soda.

depending on which you use. plus enough milk to make 1 cup total liquid 1 tablespoon vinegar. use 1 ounce unsweetened chocolate. use: 1 cup yogurt 1 cup sour cream 1 tablespoon freshly squeezed lemon juice. To substitute for 1 cup of buttermilk. try leaving the egg out completely and see if you like it better. 4 teaspoons sugar. plus enough milk to make 1 cup total liquid COCOA AND CHOCOLATE If you use cocoa as a substitute for chocolate. depending on whether you prefer dark chocolate or a lighter chocolate flavor. For ¼ cup cocoa. Since you are working with such small amounts of ingredients when making a mug cake. but you’ll most often see Dutch process or extra-dark cocoas in your grocery store. For 1 ounce bittersweet chocolate. it is important that you add butter or other extra fat or your dish will be too dry. the cakes can get spongy and “eggy. You can also substitute 2 egg yolks or 2 egg whites for one whole egg. Sour cream or yogurt will work best as substitutes. adding flavor and improving the texture of your cake. use 3 tablespoons cocoa. but modern commercial buttermilk is just milk with a culture added. use: ¼ cup silken tofu .” This is why each recipe is designed to make two cakes. For 1 ounce semisweet chocolate. use 1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening. much like yogurt. and 1 tablespoon butter. semisweet. and white chocolate interchangeably in equal measures. but in a pinch you can use any of these other options. You can use them interchangeably. If you find a recipe seems to have too much egg. Eggs give batters a richer texture and help them rise high and light. The culture causes it to be slightly acidic. bittersweet. if you wish. For 1 ounce unsweetened chocolate. organic eggs. 1 tablespoon butter. To substitute for 1 egg. dark. You can also use milk. use 3 tablespoons cocoa and 1 tablespoon butter. and 4 teaspoons sugar OR 1 ounce unsweetened chocolate.Traditional buttermilk is the liquid left in the churn after butter is made. The texture will be richer (in the case of the yolks) or lighter (in the case of the egg whites). There are several kinds of cocoa. EGGS All the recipes in this book were tested with large grade A free-range.

While you can substitute vinegar for lemon juice. 1 cup cake flour equals 1 cup all-purpose flour. 1 cup self-rising flour equals ⅞ cup all-purpose flour. In most cases. When flour is called for. or orange juice MILK Milk helps keep the cake crumb tender. or orange juice as a substitute if the cake is citrus flavored. grapefruit. minus 2 tablespoons. as directed on the package FLOUR The recipes in this book were made with the homemade self-rising flour recipe given in the beginning of the book. 1½ teaspoons baking powder. To substitute for 1 teaspoon freshly squeezed lemon juice. any of the following liquids can be substituted for milk in the recipe. Cake flour has little protein. It’s best not to use a fat-free milk unless the recipe calls for it. but you should be aware that different manufacturers create flours with varying degrees of protein. it means self-rising flour unless another flour is specified. and ½ teaspoon salt. It’s best to try several brands of flour to see which you like best. it won’t work if the lemon juice is giving the cake flavor rather than just acidity. so it results in a tenderer product. 1 cup self-rising flour equals 1 cup cake flour. 1½ teaspoons baking powder. Always use lime. and ½ teaspoon salt. use: ½ teaspoon vinegar 1 teaspoon white wine 1 teaspoon lime. 1 cup gluten-free flour equals 1 cup all-purpose flour. grapefruit. LEMON JUICE Lemon juice is an acid that helps foods rise and adds flavor. 3 tablespoons mayonnaise Half a banana. To substitute for 1 cup of milk. pureed with ½ teaspoon baking powder 1 tablespoon powdered flaxseed soaked in 3 tablespoons water Egg substitute. use: 1 cup soy milk 1 cup goat milk 1 cup rice milk 1 cup coconut milk .

plus ⅓ cup water ¼ cup dry milk powder. plus 1 cup water .1 cup almond milk 1 cup water 1 cup juice ⅔ cup evaporated milk.

Measurement Conversions Volume Equivalents (Liquid) Volume Equivalents (Dry) Oven Temperatures .

Weight Equivalents .

Any of the flours and ingredients you can’t find locally can be ordered at the following online stores: Amazon.com Guistos. or Sprouts near you. kingarthurflour.com King Arthur Flour. they are good sources for these flours. Trader Joe’s. Sources for Ingredients While you’ll be able to find all the ingredients used in the recipes at most large grocery stores. If you have Whole Foods.com . some smaller chains do not carry the specialty ingredients necessary in gluten-free baking. Giustos.

http://www. “How to Make All-Purpose Gluten-free Flour Mix. References The Atkins Diet. glutenfreegirl.” Accessed December.” Accessed December 16. .atkins.com/getting-real-paleo-quantifying-hunter-gatherer-food-choices. The Paleo Diet. thepaleodiet. Gluten-Free Girl. 2014. “Getting Real about Paleo: Quantifying Hunter Gatherer Food Choices.com/how-it- works/atkins-20/phase-2. “Phase 2: Balance Your Diet.” Accessed December 8. 15.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/. 2014. 2014.